Leftover turkey ramen noodles
Serves 4
Easy
Prep:
Cook:
Turn that left-over Christmas turkey into a cosy bowl of ramen, complete with ginger-spiked broth, thick noodles and fresh coriander
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- 4 handfuls left-over turkey
- 1 carrotcut into thin slices (a mandolin is useful)
- 1-2 spring onionsfinely sliced
- 6-8 brussels sproutsshredded
- few slices of gingerpeeled
- 300-400ml ramen stockor use chicken or turkey
- 4 blocks of ramen noodles
- chilli sauce(we like White Mausu peanut rãyu)
- sesame seeds
- chopped coriander
Nutrition: per serving
- kcal501
- fat17.5g
- saturates3.6g
- carbs43.4g
- sugars3.8g
- fibre3g
- protein41.1g
- salt1.2g
Method
step 1
Arrange the turkey in a wide, deep frying pan. Add the carrot slices, spring onions, shredded brussels sprouts and ginger slices. Fill the pan with the stock, bring to a simmer, then nestle the noodles into the stock, cover and cook until the ramen is cooked through – if you don’t stir, the ramen stays in place as a rough square, which makes it easier to portion out when you serve it.
step 2
Take off the lid and add some spoonfuls of chilli sauce, sesame seeds and lots of chopped coriander. Serve in deep noodle bowls.
