Name: Turkey ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 garlic cloves; thumb-sized piece ginger sliced, plus a few slices cut into fine matchsticks to serve; 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; 2 tbsp soy sauce; 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; 25g ready-to-eat beansprouts; sesame oil sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

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Turkey ramen

Turkey ramen

Cassie Best

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.20 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 garlic cloves
thumb-sized piece ginger

sliced, plus a few slices cut into fine matchsticks to serve
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
2 tbsp soy sauce
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
25g ready-to-eat beansprouts
sesame oil

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

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Nutrition: per serving

kcal656
fat16g
saturates4g
carbs64g
sugars6g
fibre7g
protein61g
salt6.5g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2016

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A star rating of 5 out of 5.20 ratings

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