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Take inspiration from Japan for this delicate noodle soup, a good use not only of leftover turkey but also of any remaining gravy from the main event.
25g dried shiitake mushrooms
2 tsp chiu chow chilli oil
2 garlic cloves, sliced
20g fresh root ginger, sliced
1 tsp Chinese five spice
about 400ml leftover gravy (or 200ml gravy and 200ml chicken stock)
2 tbsp soy sauce
235g pack pak choi, bulbs cut in half
275g pack fresh egg noodles
about 160g leftover turkey, sliced
1. Put the shiitake mushrooms in a small bowl, cover with 400ml just-boiled water then set aside to soak for 10 minutes. Meanwhile, boil the eggs in a pan of simmering water for 7-8 minutes. Transfer to a bowl of cold water then peel away the shell and cut in half.
2. In a large pan, heat 1 tsp chilli oil (without any sediment), then fry the garlic, ginger and five spice over a medium heat for 1-2 minutes, until fragrant. Stir in the gravy (and/or stock, if using), soy sauce and mushrooms with their soaking liquor. Bring to the boil, add the pak choi and simmer for 2 minutes. Add the noodles and turkey; simmer for 3 minutes, until piping hot. Divide between 2 bowls, add the eggs and spoon over 1 tsp sediment from the chilli oil. Season with black pepper and serve immediately.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.