Leftover Roasted Turkey Ramen.
Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better.
I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person!
So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, whether it be for lunch or dinner. And the thing is that we all really want the traditional meal, again. Sure, it’s on a slightly (or, uh, much!) smaller scale but it’s so good – again! It may even taste better after it sits and those flavors marry and get all delish.
But. After Friday? We are over it. I am over it. I don’t mind the flavors on their own, but I want something super different and still delicious. You know?!
Something that isn’t a leftover sandwich or plain old turkey noodle soup.
Enter turkey ramen!! And give me all the exclamation points.
I’ve made a roasted chicken ramen and a spicy pork ramen before (omg, it’s incredible!) and figured this was the perfect vehicle to throw some leftovers in. Especially (!!!) if you have grilled or smoked turkey too! Sure, roasted tastes great, but tossing in some leftover applewood smoked or grilled turkey is even better. Oh my.
In this bowl we have garlic butter shittake mushrooms, nori sheets, lots of toasted sesame oil and soft boiled eggs.
The eggs may be my favorite part, but that’s no secret!
I mean, look at them.
One thing I love about a bowl like this is that you can add so much of your own flavor. If you want more soy sauce or hoisin, add it! If you want more toasted sesame oil, want it spicier or more mild, want heartier or more brothy – you can control that and add in or take out what you don’t love.
I’ll be sharing all my leftover suggestions with you first thing on Friday, but in the meantime… turkey ramen should be your go-to!
Roasted Turkey Ramen
- 2 tablespoons unsalted butter
- 12 ounces shitake mushrooms
- 2 garlic cloves, minced
- 5 cups chicken stock, or turkey stock, or even vegetable stock!
- 3 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- 2 blocks dried ramen noodles, seasoning packets removed
- 4 scallions, sliced
- 2 or 4 eggs, soft boiled or poached
- 2 tablespoons chili garlic paste
- 3 teaspoons black sesame seeds
- 1 tablespoon toasted sesame oil
- 1 handful fresh cilantro, for topping
- Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
- While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too - whatever you prefer!
- To soft boil, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once 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 peeling.
Place the ramen blocks in two large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl.. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. At this point you could separate into two more bowls if you want 4 servings. Stir in more chili garlic paste (I do about a tablespoon per bowl for SPICY!) if you’d like and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!
Every bit of this is heaven.