Turkey leg & sesame instant-ish ramen

Name: Turkey leg & sesame instant-ish ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 British Blacktail Free Range Medium Egg; 75 g leftover turkey leg meat; ½ tbsp vegetable or sunflower oil; 1 handful Seasonal greens (kale, spring greens, broccoli florets); 65 g pot Kabuto Noodles Chicken Ramen, or Miso Ramen; 1 tbsp Cooks’ Ingredients Tahini; 1 tsp Cooks' Ingredients White Miso; ½ tsp toasted sesame oil

The 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.

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Serves1
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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.

1 British Blacktail Free Range Medium Egg
75g leftover turkey leg meat
½ tbsp vegetable or sunflower oil
1 handful Seasonal greens (kale, spring greens, broccoli florets)
65g pot Kabuto Noodles Chicken Ramen, or Miso Ramen
1 tbsp Cooks’ Ingredients Tahini
1 tsp Cooks' Ingredients White Miso
½ tsp toasted sesame oil

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.

Cook’s tip

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