Leftover turkey ramen noodles
- Lulu Grimes
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
0 reviews
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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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Try our leftover turkey ramen noodles, then try our turkey curry, turkey soup, buttermilk fried turkey and more left-over turkey recipes.
Leftover turkey ramen noodles recipe
Ingredients
Nutrition
-
4 handfuls left-over turkey
-
1 carrot
cut into thin slices (a mandolin is useful)
-
1-2 spring onions
finely sliced
-
6-8 brussels sprouts
shredded
-
few slices of ginger
peeled
-
300-400ml ramen stock
or 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
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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.
Discover our best ramen recipes
Authors
Lulu GrimesManaging editor
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