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Turkey leg & sesame instant-ish ramen

Turkey leg & sesame instant-ish ramen

The tahini provides a new layer of flavour in Ed Smith's recipe, but also adds viscosity. You may also be in need of finding a way to use up some turkey meat and leftover greens after Christmas.

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  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 British Blacktail Free Range Medium Egg
  • 75g leftover turkey leg meat
  • ½ tbsp vegetable or sunflower oil
  • 1 handful Seasonal greens (kale, spring greens, broccoli florets)
  • 65g pot Kabuto Noodles Chicken Ramen, or Miso Ramen
  • 1 tbsp Cooks’ Ingredients Tahini
  • 1 tsp Cooks' Ingredients White Miso
  • ½ tsp toasted sesame oil

Method

  1. Boil the egg for 7 minutes, then cool under running water and peel. Leave submerged in a bowl of cold water until needed.

  2. Meanwhile, chop the turkey meat into bitesized pieces. Measure the oil into a small frying pan and set over a medium heat. Add the meat and reheat until piping hot and a little crispy, if liked. Make space in the pan for the greens and sauté those at the same time, about 3-5 minutes, depending on what you’ve chosen.

  3. Boil 350ml water in a medium pan. Remove the dried noodles from their pot and set aside. Transfer the flavourings into the bowl you will serve from, then add the tahini and miso. Pour over 2 tbsp boiled water and stir to create a loose paste. Add the remaining water and the noodles, then rest a plate on top of the bowl to act as a lid. Leave to rest for 2-3 minutes until the noodles are tender.

  4. Halve the egg and arrange on top of the noodles with the turkey and greens. Splash with the sesame oil and serve.

Cook’s tip

This one’s not just for Christmas! Swap the turkey for leftover chicken, crispy tofu or seitan, and switch the greens for anything seasonal. For a more spicy ramen, add a drop of chilli oil to serve, or swap in a Kabuto chilli chicken ramen pot instead.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,599kJ/ 869kcals

Fat

72g

Saturated Fat

12g

Carbohydrates

6.9g

Sugars

2.7g

Fibre

7g

Protein

46g

Salt

2.8g

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