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Waitrose British Blacktail Free Range Medium Eggs6s
6sItem price
£1.75Price per unit
29.2p eachThe tahini provides a new layer of flavour in Ed Smith's recipe, but also adds viscosity. You may also be in need of finding a way to use up some turkey meat and leftover greens after Christmas.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Boil the egg for 7 minutes, then cool under running water and peel. Leave submerged in a bowl of cold water until needed.
Meanwhile, chop the turkey meat into bitesized pieces. Measure the oil into a small frying pan and set over a medium heat. Add the meat and reheat until piping hot and a little crispy, if liked. Make space in the pan for the greens and sauté those at the same time, about 3-5 minutes, depending on what you’ve chosen.
Boil 350ml water in a medium pan. Remove the dried noodles from their pot and set aside. Transfer the flavourings into the bowl you will serve from, then add the tahini and miso. Pour over 2 tbsp boiled water and stir to create a loose paste. Add the remaining water and the noodles, then rest a plate on top of the bowl to act as a lid. Leave to rest for 2-3 minutes until the noodles are tender.
Halve the egg and arrange on top of the noodles with the turkey and greens. Splash with the sesame oil and serve.
This one’s not just for Christmas! Swap the turkey for leftover chicken, crispy tofu or seitan, and switch the greens for anything seasonal. For a more spicy ramen, add a drop of chilli oil to serve, or swap in a Kabuto chilli chicken ramen pot instead.
Typical values per serving when made using specific products in recipe
Energy | 3,599kJ/ 869kcals |
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Fat | 72g |
Saturated Fat | 12g |
Carbohydrates | 6.9g |
Sugars | 2.7g |
Fibre | 7g |
Protein | 46g |
Salt | 2.8g |
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