While there’s nothing wrong with a Black Friday turkey sandwich, try changing up those cold Thanksgiving leftovers. Put that leftover turkey in a soup – and better yet, a noddle soup! My ramen is far from traditional (using turkey stock as the broth base flavored with store-bought curry paste) but it comes together in 20 minutes. And after devoting time to menu planning, shopping and an all-out day of cooking, a quick day-after meal is essential.
Substitute the ramen with 100% buckwheat noodles if you follow a gluten-free diet.
Leftover Turkey Curry Ramen
serves 2
Ingredients
2 large eggs
4 cups Simple Turkey Stock, or low-sodium turkey broth
2 to 3 tablespoons mild curry paste
Kosher salt
6 ounces ramen noodles
6 ounces leftover turkey, white or dark meat, warmed
1 scallion, thinly sliced
Bring a small saucepan of water to a boil. Once boiling, carefully lower the eggs into the water. Cook for 6 minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and set aside.
Meanwhile, bring the Simple Turkey Stock or broth and 2 tablespoons of curry paste to a boil, reduce heat to medium and simmer for 5 minutes. Taste curried broth and season with salt, adding up to an additional tablespoon of curry paste if you’d like more spice. Return broth to a boil to dissolve additional curry paste.
Cook ramen noodles according to package directions and drain well. Divide noodles between 2 bowls. Top with turkey then cover with the curried broth. Thinly slice the eggs and put two halves in each bowl. Sprinkle with scallions and serve.