Denise says:

  • Turkey is particularly popular at this time of year, but given that it is so versatile, tasty and economical, I would happily enjoy during any season!
  • This recipe is a good way to use up any leftovers; simply slice the meat and add at the end of cooking.
  • Preparation Time:  20 minutes
  • Cooking Time:     15 minutes
  • Serves:  4 people

Ingredients:

  • 2 tablespoons olive oil
  • 350g shitake mushrooms – cut in half or, if large, into quarters
  • 2 garlic cloves – minced
  • ½ red chilli – deseeded and finely chopped or 1 tablespoon
  • chilli sauce
  • 1½ litre stock – chicken, turkey or vegetable if preferred!
  • 2 tablespoons white miso paste
  • 3 tablespoons soy sauce
  • 1 tablespoons hoisin sauce
  • 3 cm fresh ginger – peeled and finely chopped
  • 2 blocks dried egg noodles
  • 250g roasted turkey – cut into slices
  • 4 spring onions – sliced
  • 2 nori sheets
  • ~
  • 4 eggs – soft boiled or poached
  • 3 teaspoons black sesame seeds
  • 1 handful fresh coriander for topping
 

Method

  1. Heat the oil in a large deep saucepan over medium heat. Add the mushrooms, garlic and chili and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
  2. While the mushrooms are cooking, bring the stock to a simmer in a separate saucepan. Stir in the white miso, soy sauce and hoisin sauce and finely chopped ginger.
  3. Cook your eggs. I like to soft boil mine but poaching is good too – whatever you prefer! If soft boiling, heat about 10cm of water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before removing the shell. Cut in half.
  4. Place the dried ramen noodles in four large bowls. Add the turkey, spring onions and mushrooms to the bowl.
  5. Pour the stock over the noodles evenly and let sit for 2 to 3 minutes before stirring.
  6. Then add the egg and nori sheets.
  7. Sprinkle with sesame seeds, garnish with coriander leaves and serve immediately!
Tagged in: Chili, dried egg noodles, Eggs, Ginger, hoisin sauce, Japanese, Lunch, miso, nori, Shiitake mushrooms, Spring Onions, Supper, Turkey