Leftover turkey ramen

Guest chef recipe

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Richard Bainbridge
From Saturday Kitchen

Ingredients

For the turkey stock

  • 1 turkey carcass, broken into pieces
  • 1 onion, quartered
  • 1 carrot, peeled and roughly chopped
  • 1 celery stick, roughly chopped
  • woody herbs, such as bay leaves, thyme or rosemary

For the ramen

  • thumb-sized piece fresh root ginger, peeled and grated
  • 5 tbsp soy sauce
  • 25g/1oz dried mushrooms, broken into small pieces
  • 250g/9oz dried egg noodles
  • ½ head long-stemmed broccoli, cut into bite-sized pieces
  • ¾ tbsp toasted sesame oil
  • 500g/1lb 2oz cooked turkey meat, shredded
  • 3 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 celery stick, thinly sliced
  • salt and freshly ground black pepper

For the sprout slaw

  • 4 Brussels sprouts, finely sliced
  • 1 red chilli, finely chopped
  • 1 lime, juice only
  • 2–4 fresh sage leaves
  • salt and freshly ground black pepper

To serve

  • 150g/5½oz leftover roast vegetables, such as roast carrots
  • 2 spring onions, thinly sliced
  • 1 tbsp sesame seeds, toasted
  • celery leaves
  • good pinch dried chilli flakes
  • 2 soft-boiled free-range eggs, halved (optional)
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