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    Turkey & winter greens noodle bowl

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    Turkey & winter greens noodle bowl

    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


    1. Preheat a heavy-based griddle pan (or frying pan) over a high heat. Add the onions and ginger and cook until blackened all over. (Alternatively, cook under a hot grill, turning occasionally until evenly charred.) In another pan, dry-roast the spices for 1-2 minutes until fragrant, being careful not to burn them.
    2. Put the turkey carcass, chicken wings, charred onion and ginger, spices, lemongrass, and 4 whole salad onions in a deep lidded saucepan. Add enough water to cover, then bring to the boil. Once boiling, lower the heat, cover and simmer for 6 hours.
    3. Strain the cooking liquid through a muslin-lined sieve into another large saucepan, discarding the solids. Add the shredded turkey and winter greens to the stock and heat for 3 minutes. Take off the heat and stir in the fish sauce, lime juice and sugar. Taste and add more of each, if needed, until you have the perfect balance of salty, sour and sweet.
    4. Cook the noodles for 5-6 minutes in boiling water. Drain. Divide between serving bowls and ladle over the hot broth. Serve topped with the herbs, chilli, sliced salad onions and lime wedges for squeezing over.

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