Turkey ramen
Waitrose and Partners

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. 

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 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
  • 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
  • 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.


Typical values per serving when made using specific products in recipe


2,484kJ/ 591kcals



Saturated Fat












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4 out of 5 stars1 rating