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Christmas leftovers ramen

Christmas leftovers ramen


Use up Christmas leftovers in this festive ramen recipe

  • Feeds 1 Feeds 1
  • Ready in 20 minutes

Each serving contains

  • Energy
    2413kj 575kcal
  • Fat
    High 34%
  • Saturates
    Med 26%
  • Sugar
    Low 8%
  • Salt
    High 56%

% of adult’s reference intake | Carbohydrates per serving : 44g

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  • 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


  1. Bring a saucepan of water to the boil and gently lower in the eggs
  2. Turn the heat down and cook the eggs for 6 mins
  3. Transfer to a bowl of ice water
  4. Once cool enough to handle, peel, cut in half and set aside
  5. Bring the stock to the boil in a pan and add the soy and chilli sauce
  6. 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
  7. Add the noodles to the pan, turn the heat down to low and cook for about 6 mins, or until cooked to your liking
  8. Divide the noodles between two bowls, top with some sprouts, carrots, turkey and the halved eggs
  9. Ladle over the hot stock, then top with the spring onions, a drizzle of sesame oil and the chopped nuts

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