Leftovers Turkey Ramen

Transform turkey leftovers into an alternative Boxing Day option with this aromatic turkey ramen. For ease we’re making the quick broth with a chicken stock pot but you could also use some leftover turkey gravy if you have some. Ginger adds a freshness to the broth with a punch of umami from the miso paste. After indulging on Christmas day, this dish is perfect for upping your vegetable intake in a nourishing and satisfying meal.

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Ingredients

ginger 20 g (sliced)
spring onions 4 (sliced)
roast turkey 125 g (shredded)
chicken stock cube 2 ½
miso paste 2 tbsp
chilli flakes pinch
egg 2 (boiled)
mangetout 150 g
sesame oil 3 tbsp
sesame seeds 2 tsp
dried noodles 300 g

Method

Peel the ginger, then thinly slice half of it and cut the rest into matchsticks. Thinly slice the spring onion. Shred the roast turkey into strips. You can use leftover roast turkey or roast chicken, whichever you prefer.
To make the broth, make up the chicken stock cube with 300ml boiling water per person. Pour the stock into a pan with the miso paste, sliced ginger and chilli flakes. Bring to a gentle simmer, cover with a lid and cook for 15 minutes. Remove the sliced ginger with a slotted spoon.
Meanwhile, cook the eggs in boiling water for 6 minutes, then drain. Once cooled enough, peel them and slice them in half.
Return the broth to a simmer and add the mangetout. Cook for 2 minutes then stir in the noodles and turkey and heat through.
For the toppings - mix together the spring onion, ginger matchsticks and sesame oil.
Serve the broth with the turkey, vegetables and noodles in deep bowls and topped with half a boiled egg. Serve alongside the toppings for everyone to help themselves. Finish with a sprinkle of sesame seeds. You can also add an optional dash of soy sauce. Enjoy!

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Leftovers Turkey Ramen

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