Leftover turkey ramen
This will taste great in the days after Christmas, when you’re desperate to find inventive ways to use up the turkey and veg!
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)
Method
To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat.
To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock.
Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls.
To make the sprout slaw, mix everything together in a bowl and season with salt and pepper.
To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using.