Turkey noodle bowl
Noodle bowls feel like the perfect antidote to heavy festive food, with their bright vegetables and light spicy stock, and this one uses up leftover turkey and Brussels sprouts too.
Ingredients
- 1litre/1¾ pint turkey or good-quality chicken stock
- 2.5cm/1in piece fresh root ginger, sliced
- 2 garlic cloves, peeled, bruised but left whole
- 3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife
- 1 red chilli, sliced
- 1 tsp light soy sauce
- 1 tbsp Shaoxing rice wine
- white pepper, to taste
- 1 tbsp sesame oil
- 4 free-range eggs
- 1 head broccoli (around 350g/12oz), broken into florets
- 2 pak choi, sliced
- 4 nests instant noodles (discard the flavour sachet)
- 400g/14oz leftover turkey, shredded
- 100²µ/3½´Ç³ú Brussels sprouts, trimmed and shredded
- 2 carrots, julienned
To garnish
- 1–2 tbsp chilli oil, to taste
- 2 spring onions, sliced
- 1 chilli, sliced
- 1 tbsp sesame seeds
Method
In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste.
Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes.
Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside.
Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well.
Meanwhile, add the shredded turkey to the turkey stock broth to heat through.
Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse.
Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste.
Ladle over more broth and garnish with spring onions, chilli and sesame seeds.
