Quick Hot & Sour Turkey Ramen
A quick and easy take on a ramen using our Ainsley Hot & Sour Cup Soup. A delicious way to use up leftover roast turkey (or chicken) for a comforting lunch.
Method
Soft boil the eggs by cooking for 6 minutes in boiling water. Peel and set to one side.
Cook the noodles according to the packet instructions and drain well.
Pour 425ml of just boiled water into a small saucepan and add the contents of the soup sachets. Stir well and bring up to the boil. Reduce the heat and add the shredded turkey and whites of the onions to heat through.
To serve, divide the noodles between two bowls. Pour over the Hot & Sour Soup. Add an egg half (or two halves) to each serving and top with the green of the spring onions, coriander, chilli and ginger slices. Drizzle over the sesame oil and garnish with sesame seeds.
Ingredients
- 1-2 eggs
- 2 x sachets of Ainsley Szechuan Hot & Sour Cup Soup
- 125g leftover turkey, shredded or thinly sliced
- 150-200g ramen noodles
- 2 spring onion, thinly sliced, whites & greens separated
- 1 tbsp chopped coriander
- 1 red chilli, deseeded and sliced
- 3-4cm piece of fresh ginger, peeled, cut into fine matchsticks
- 1 tsp sesame oil
- sesame seeds, to garnish