Save to your scrapbook

    Turkey ramen

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Turkey ramen

    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. 

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    25g dried shiitake mushrooms
    2 eggs
    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars