Turkey curry
Delicately spiced with coconut and ginger, this turkey curry is suitable for the whole family. It's a brilliant way to use up leftover cooked turkey, too
Leftover turkey ramen noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 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.
