Turkey Ramen

1 hour 10 minutes       4 People

Ingredients

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Butterball leftover turkey meat and bones4 large eggs1 onion2 Tbsp. soy sauce2 Tbsp. mirin2 Tbsp. vegetable oil4 cloves garlic1 lb Chinese egg noodles, instant ramen or spaghetti noodlesSalt2 cups snap peas (or another green veggie)1 green onion, sliced

Directions

    Turkey Broth

  1. Place turkey bones in a pressure cooker (or in a dutch oven). Add onions and enough water to cover 90% of the bones.

  2. Add 1½ teaspoon salt per litre/quart of water added.
  3. Pressure cook on high heat for 1 hour and let the steam release naturally (for stovetop, cover and simmer for 4-6 hours).
  4. Stir in butter and soy sauce.
  5. Add salt by ½ teaspoonfuls until it tastes salty, savoury and wonderful.

  6. Turkey Ramen

  7. Cook eggs in boiling water for 6 minutes. Transfer to an ice bath to cool, then peel and place in a bowl with soy sauce and mirin to marinate. Reserve the ice bath and boiling water.

  8. Heat oil in a small saucepan and add garlic. Cook on medium heat until garlic is golden brown then transfer to a bowl to cool.

  9. Add salt to boiling water to season it well. Cook snap peas for about 4 minutes then add them to the ice bath. Cook noodles in the same boiling water according to package directions.

  10. Add noodles to each person’s serving dish then ladle turkey broth on top. Add the eggs, peas, green onion, and leftover turkey. Drizzle with fried garlic oil and serve.

  11. Recipe by Jennifer pallian