Homemade Leftover Turkey Ramen

This is my Homemade Leftover Turkey Ramen. It's warming, full of flavour, and really customisable. It's also a great way to make the most of your turkey leftovers including the carcass.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place your turkey carcass into a large saucepan and cover with cold water. Add in a tablespoon of flaky sea salt to season the broth and enhance the flavour. Bring to the boil and then simmer for 1-2 hours with the lid on the pan.

Step 2

Once your turkey stock is ready, make your seasoning sauce (tare) by combining peanut butter, rice wine vinegar, sesame oil, light soy sauce, chilli oil, and sugar. Give it all a good mix and set aside.

Step 3

Next up, place a frying pan on medium heat with a drizzle of vegetable oil. Add in your minced ginger and garlic, followed by the light soy sauce and leftover turkey. Give it a good mix and fry for 5 minutes and then remove and set aside.

Step 4

Meanwhile, prepare all of your garnishes and cook your noodles. Cook your eggs for 6 minutes in boiling water for a jammy egg and fry off your shiitake mushrooms.

Step 5

Once your turkey broth has reduced and tastes really delicious, strain it and then add the broth back to the saucepan with the milk. Give it a good stir and place back on a low heat. When you're ready to serve, add 1 tablespoon of the peanut butter sauce at the base of your bowl and top with a few ladles of the broth. Give it a good mix to remove any lumps.

Step 6

Place your garnishes on top of your bowl of noodles. Serve up with a drizzle of chilli oil and enjoy!

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