Turkey Noodle Bowl
Turkey Noodle Bowl
Ingredients
1l turkey stock
400g leftover cooked turkey
1 inch ginger, cut into slices
2 garlic cloves, bashed and bruised with a knife
3 Spring onions, cut into inches, and bruised with a knife
1 red chilli, sliced, use as desired
1 tsp Light Soy sauce
1 tbsp Shaoxing wine
White pepper
1 tbsp Sesame oil
4 eggs
4 nests of instant noodles
100g Brussel sprouts
One head of broccoli
2 carrots, julienned
2 Pak choi
Spring onions
Sliced chilli
Sesame seeds
Chilli oil
Method
In a large saucepan, add the turkey stock, the ginger, bashed garlic, spring onions and the chilli
Bring to a low boil to allow the flavours to infuse until aromatic
Reduce to a simmer
Add 1 tsp light soy sauce, 1 tbsp Shaoxing wine, salt and white pepper to taste
Place the eggs in cold water and bring to the boil
Once boiling, cook for 5-6 mins for a jammy yolk
Shred up some brussel sprouts and chop up your carrots
Chop up your pak choi and broccoli
Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes
Place the eggs into iced water and strain the veg
Once cool, peel eggs and set aside
Fill a saucepan with cold water, bring to the boil
Once boiling, place the instant noodles into the water and boil for 3 mins
Meanwhile add the shredded turkey to the turkey stock broth to heat through
Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse
Add the vegetables to the bowl, turkey, and egg
Top with chilli oil
Ladle on more broth and garnish with spring onions, chilli and sesame seeds
