Leftover turkey ramen noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 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
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.
