- 300g cooked turkey
- 1 onion, peeled and diced
- 2 garlic cloves, crushed
- 2cm root ginger, peeled and grated
- Fresh chilli (optional), finely chopped or flakes
- 1.2 litres chicken stock, 2 chicken stock cubes
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tbsp fish sauce
- 7 tbsp soy sauce
- 100g kale or cabbage
- 100g carrots, sliced
- 100g broccoli, sliced
- 2 spring onions, thinly sliced
- 2 nests dry egg noodles
- 4 Eggs
Pour a small amount of the chicken stock into a wok, add the onion, broccoli, ginger and garlic (and chilli if using) and stir fry for 3 minutes. Add the remaining stock, oyster sauce, rice vinegar, fish sauce and soy sauce, bring to the boil, reduce to a simmer for 5 minutes. Add the turkey, carrots and kale.
Meanwhile, boil the eggs for 7 minutes. When the time is up, plunge the eggs into a bowl of cold water to stop them cooking. Carefully remove the shells and cut in half.
Cook the noodles in a pan of boiling water as per the instructions on the packet.
Assemble the ramen bowls. Evenly distribute the noodles, vegetables, turkey and broth. Place 2 egg halves on top of each bowl.
Any leftover vegetables from Christmas can be used. The recipe can also be made without rice vinegar and fish sauce if you do not have any.