Turkey ramen

Turkey ramen

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(7 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

Nutrition and extra info

Nutrition: per serving

  • kcal656
  • fat16g
  • saturates4g
  • carbs64g
  • sugars6g
  • fibre7g
  • protein61g
  • salt6.5g


  • 2 garlic cloves
  • thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 ½ tbsp white miso paste
  • 1 tbsp goma (white sesame paste) or tahini
  • 15g dried shiitake mushrooms
  • 700g leftover turkey gravy, or good-quality chicken stock



    A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 eggs, at room temperature
  • 150g ramen noodles (egg, rice or udon noodles will all work too)
  • 200g leftover turkey meat, shredded
  • 2 spring onions, finely sliced, white and green parts kept separate
  • 1 lime, halved



    The same shape, but smaller than…

  • 25g ready-to-eat beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)


  1. Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.

  2. Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.

  3. Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.

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Comments, questions and tips

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26th Dec, 2017
Made with leftover goose gravy and meat and also added some celery. My fiance emptied his bowl and that rarely happens when it has veg!
5th Jan, 2017
I am a foodie and a traveler also due to which I get the chances of tasting the unique recipes and cuisine of different countries. I like to prepare food at home as well due to which I get the recipes from the website which offers them and I will surely try this recipe too. The person to whom I pay someone To do my essay for http://www.Aoneessays.net/ knows how to cook Turkish dishes and he gave me the recipe of noodles. Can any person share some other Turkish dish recipes?
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