Leftover Turkey Ramen Noodles

RECIPE

Leftover Turkey Ramen Noodles

Serves: 2

Prep Time: 45 Minutes

Cook Time: 10 Minutes

INGREDIENTS

1 free range egg

100ml soy sauce

2 nests egg noodles

200ml chicken stock

1 tsp miso paste

1 garlic clove, crushed

1 tsp grated fresh ginger

1 tbsp cooked crispy bacon, diced

2 tbsp sriracha sauce

200g leftover turkey, shredded

20g beansprouts

1 small carrot, shredded

6 mange tout shredded

2 spring onions, thinly sliced

TO GARNISH 

1 chilli, sliced

Small handful of coriander

2 lime wedges

1 tsp sesame oil

Pinch sesame seeds

Salts and pepper to taste

METHOD

1. Soft boil the egg for 6 minutes, peel and marinate in 70ml soy sauce for half an hour.
2. Cook the noodles in boiling water for 4 minutes, drain the water and place in two pre-heated bowls.
3. Bring the chicken stock, miso, garlic, ginger, crispy bacon, sriracha sauce and 30ml of soy sauce to the boil.
4. Arrange the shredded turkey, 1/2 the egg and raw beansprouts, carrot, mange tout and spring onions into each bowl and top with the stock mix.
5. Garnish with the slices of chilli, coriander leaves, lime, sesame oil and sesame seeds and season to taste.

CHEF'S TIP

Make this vegetarian by removing the turkey and bacon replacing them with small balls of sage and onion stuffing and tofu and change the chicken stock to vegetable stock.