Christmas leftovers ramen
https://www.coop.co.uk/recipes/christmas-leftovers-ramen
Use up Christmas leftovers in this festive ramen recipe
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Feeds
1
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Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 2 large Co-op British free range eggs
- 800ml chicken stock, made with 1 reduced-salt stock cube
- 2 tbsp reduced-salt soy sauce
- 2 tsp chilli sauce
- 1 tsp Co-op smooth peanut butter
- 2 dried egg noodle nests
- Handful cooked sprouts, shredded
- Handful cooked carrots, sliced
- 150g leftover turkey, sliced or chopped into chunks
- 2 spring onions, thinly sliced diagonally
- 1 tsp sesame oil
- 2 tbsp leftover nuts, chopped
Method
- Bring a saucepan of water to the boil and gently lower in the eggs
- Turn the heat down and cook the eggs for 6 mins
- Transfer to a bowl of ice water
- Once cool enough to handle, peel, cut in half and set aside
- Bring the stock to the boil in a pan and add the soy and chilli sauce
- Put the peanut butter into a small bowl, spoon over a little of the hot stock, mix until the peanut butter is dissolved, then stir back into the pan
- Add the noodles to the pan, turn the heat down to low and cook for about 6 mins, or until cooked to your liking
- Divide the noodles between two bowls, top with some sprouts, carrots, turkey and the halved eggs
- Ladle over the hot stock, then top with the spring onions, a drizzle of sesame oil and the chopped nuts