Fragrant Turkey Noodle Broth
Dean Edwards' fragrant turkey noodle broth is a great way to use up leftover turkey after Christmas. It's tasty, healthy, easy and perfect to enjoy after you feel you've over-indulged.
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Introduction
Turkey is an underused meat in my opinion. It’s easy to cook with, it’s lean and best of all it’s cheap. Try to find a naturally brewed soy sauce – several brands on the market are artificially produced so always read the label before buying. This recipe is really tasty as well as simple and quick, which makes it a winner for me and great for a light lunch.
Ingredients
| 1 litre | good chicken stock |
| 3 | garlic cloves, crushed |
| 1 tbsp | grated fresh root ginger |
| 1 | red chilli, sliced (optional) |
| 500g | lean turkey breast, thinly sliced |
| 100g | bean sprouts |
| 4 or 5 | spring onions, sliced |
| 1–2 tbsp | soy sauce, to taste |
| 4 | egg noodle nests |
| small bunch of fresh mint, chopped, to serve | |
| small bunch of fresh coriander, chopped, to serve |
Method
Pour the stock into a large saucepan and bring it to a simmer. Add the garlic, ginger and chilli, if using, and cook for 5 minutes. Add the sliced turkey and continue cooking for 10 minutes before stirring in the bean sprouts and some of the sliced spring onions. Season with soy sauce to taste.
Meanwhile, cook the noodles in boiling water for 3–4 minutes. Drain well and serve 1 nest into each bowl, then ladle in the broth. Finish the dish with the rest of the spring onions and plenty of mint and coriander.
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