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Turkey ramen with chilli-oil fried eggs recipe

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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

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
2695kj
643kcal 32%
Fat
25g 36%
Saturates
5g 27%
Sugars
9g 10%
Salt
2.1g 35%

of the reference intake
Carbohydrate 50.1g Protein 49.2g Fibre 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