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.
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.
|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|
|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|
1 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.
2 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.