Turkey ramen with chilli-oil fried eggs recipe
Created by The Tesco Recipes team
Transform your Christmas turkey leftovers into this super-tasty, flavour-packed ramen. Topped with quick pickled carrots and fried eggs, this comforting and nourishing broth is ideal for those chilly evenings between Christmas and New Year.
See method- Serves 2
- Takes 20 mins
- 643 calories / serving
Ingredients
- 1 large carrot, peeled into ribbons
- 2 tbsp white wine vinegar
- 1 tsp sugar
- ½ chicken stock cube
- ½ tbsp sesame oil
- ½ tbsp reduced-salt soy sauce
- 3cm piece fresh ginger, peeled and sliced into thin coins
- 2 nests dried egg noodles
- 100g frozen soya beans
- 175g leftover turkey, shredded
- 1 tbsp chilli oil, plus extra (optional)
- 2 eggs
- 10g fresh coriander, chopped
- 2 spring onions, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 2695kJ 643.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 2.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 50.1gProtein 49.2gFibre 7.6g
Method
- Toss the carrot ribbons with the vinegar, sugar and some seasoning. Set aside to pickle.
- Meanwhile, dissolve the stock pot in a pan with 800ml boiling water. Stir in the sesame oil, soy sauce and ginger, then add the noodles. Simmer for 5-6 mins until tender, adding the soya beans and turkey for the last 4 mins to heat through.
- Heat the chilli oil in a nonstick pan over a medium heat and fry the eggs for 3-4 mins until cooked to your liking.
- To serve, ladle the noodles and broth into bowls, discarding the ginger if you like, and top with the pickled carrot and fried eggs. Scatter over the coriander and spring onions, then drizzle with extra chilli oil, if you like.
- Tip: No chilli oil? Add a pinch of chilli fakes to vegetable oil.
- See more Ramen recipes
