A fragrant ramen gives leftover turkey a new lease of life.
Cook: 25 Mins
Serves: 4
Price: £1.69 per serving
Nutritional Information
Each 642g serving contains
Energy
12050kj
447kcal
12050kj
447kcal
22%
Fat
16g
16g
Low
23%
23%
Saturates
5g
5g
Low
25%
25%
Sugars
0.5g
0.5g
Low
3%
3%
Salt
2.15g
2.15g
High
36%
36%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1877kj/449kcal
Typical energy values per 100g:
1877kj/449kcal
Ingredients
1/2tsp olive oil
250g chestnut mushrooms, finely chopped
3 garlic cloves, grated
2.5cm piece ginger, grated
1.25 litres low salt vegetable stock
3tbsp low-salt soy sauce
200g pak choi, halved lengthways
300g ramen noodles
400g leftover turkey meat, shredded
4 eggs
1 bunch of spring onions, finely chopped
2tbsp sesame and/or black onion seeds
Chilli oil, to serve
Method
1
Put the oil into a saucepan over a medium-high heat and add the mushrooms and a pinch of flaky sea salt. Cook for 5 mins until the mushrooms have softened. Add in the garlic and ginger and fry for another 30 secs until fragrant.
2
Pour in the vegetable stock and soy and bring to the boil. Add the pak choi cover and simmer for 5 mins. Add in the ramen and turkey and cook for a final 2-3 mins until the ramen has softened and the turkey has heated through.
3
Meanwhile put a large pan of boiling water over a medium heat, once simmering add in the eggs and simmer for 7 mins. Once cooked remove the eggs and put in a bowl of cold water to stop them from cooking. Remove the shells and slice each egg in half.
4
When you're ready to serve, divide the ramen stock, turkey and veggies between bowls. Top with the soft-boiled egg halves, spring onion, seeds and a drizzle of chilli oil if you like.
5
Leftovers: Keep in an airtight container in the fridge for up to 3 days. Great to be eaten up the next day, as the noodles will absorb quite a bit of liquid, heat up in a saucepan and add a splash more vegetable stock to make the broth.