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Turkey & winter greens noodle bowl
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By Ravinder Bhogal
There is nothing more reassuring after the excesses of Christmas than the slurp of springy noodles with iron-rich greens in a life-enhancing broth. This one, inspired by Vietnamese pho, ekes out every last bit of flavour from the turkey carcass and uses up any leftover meat.
Serves: 4
2 onions, halved and unpeeled
150g ginger, halved vertically through the middle
3 star anise
2 sticks of cinnamon
1 turkey carcass
500g chicken wings
2 sticks lemongrass, bruised
7 salad onions, 3 finely sliced diagonally
500g leftover turkey, shredded
250g winter greens (such as kale or Savoy cabbage)
4 tbsp Cooks’ Ingredients Nam Pia Fish Sauce
2 limes, juice, plus extra wedges to serve
2 tbsp light brown soft sugar
200g flat rice noodles
½ x 25g pack coriander, leaves only
½ x 25g pack mint, leaves only
½ x 25g pack Thai basil, leaves only
1 red chilli, finely sliced diagonally
Typical values per serving:
Energy |
1,752Kj 415Kcal |
---|---|
Fat | 9.1g |
Saturated Fat | 2.5g |
Carbohydrate | 31g |
Sugars | 11g |
Protein | 50g |
Salt | 3.8g |
Fibre | 2.6g |
Gluten-free
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