Name: Leftover Turkey Ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 50 g ramen noodles (- I like buckwheat ramen); 300 g turkey meat (- leftover, shredded/ sliced/ diced); 1 bunch/s asian greens (- chopped); 60 g bean sprouts; 1 red chilli/s (- sliced, or chilli infused olive oil optional); 500 ml chicken broth or stock; 1 clove/s garlic (- crushed); 1 tsp ginger root (- finely grated); 2 tbsp hulled tahini; 40 ml tamari; 2 tsp rice wine vinegar; 2 spring onion/s (- white part sliced)

This simple Leftover Turkey Ramen is a calcium rich, nourishing and super tasty meal – one of my favourite ways to use up leftover turkey after the Christmas feast. Even if your turkey is a bit dry, this delicious soup will bring it alive again. Best of all, it take no more than 20 minutes…

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Leftover Turkey Ramen

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