Turkey ramen

Name: Turkey ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 25 g dried shiitake mushrooms; 2 eggs; 2 tsp chiu chow chilli oil; 2 garlic cloves, sliced; 20 g fresh root ginger, sliced; 1 tsp Chinese five spice; 400 ml leftover gravy (or 200ml gravy and 200ml chicken stock); 2 tbsp soy sauce; 235 g pack pak choi, bulbs cut in half; 275 g pack fresh egg noodles; 160 g leftover turkey, sliced

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.

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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

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.
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