Festive Turkey Curry Ramen- with all the trimmings

It had to be done. What to do with all those leftover bits of Christmas dinner that have been sat in the fridge for a few days? Inspired a little by Bridget Jones’ Mum’s turkey curry buffet, when you’re a little fed up of eating the same Christmas dinner for days after the main event and you crave something with a little more oomph, here is my version of combining turkey and curry; a festive turkey curry ramen- with toppings using other things you might have left. This was actually a lot of fun to create- being a little more inventive with ingredients! Be creative here- you could use all sorts of leftovers for toppings here. This was just what I had left after feeding my family leftovers for a few days!

*In this recipe I haven’t included the usual ramen egg, as I was mainly keeping to leftovers and I thought there was enough protein with the bacon and turkey.

 

Ingredients

1 tsp. groundnut oil

2 spring onions, diced

2 litres turkey stock (boil up all your turkey bones for as long as possible- a good hour or more if you have the time- I usually throw a carrot and a peeled onion in the pot too- just strain out the bones and veg afterwards)

1 sachet dashi no moto

1 ½ blocks Japanese curry roux

1 tsp. cranberry sauce (yes, really)

1 tsp. Shaoxing rice wine

1 tbsp. light soy sauce

2 packets ready to use ramen noodles

To top

Leftover turkey, warmed through and drizzled with teriyaki sauce (to make this easier, I used a ready made sauce)

1 pak choi, finely sliced

One batch of soy glazed brussels sprouts (see below)

One batch of Sichuan chestnuts with bacon (see below)

Beni shoga

 

Method

  1. Heat the oil in a wok. When hot add the spring onions and fry until softened.
  2. Add the turkey stock, dashi powder and bring to the boil. Turn down to a simmer and add the curry roux, stirring until melted. Add the cranberry sauce.
  3. Add the rice wine and soy sauce and taste for seasoning. If it needs more salt, add a little more light soy sauce. If it needs a little more sweetness, add a little more cranberry sauce. Keep warm.
  4. Blanch the pak choi in salted, boiling water for a few minutes until it has turned slightly translucent. Drain and keep warm.
  5. Prepare the ramen noodles as per pack instructions. When cooked, drain well.
  6. Serve the noodles in your bowls. Ladle over the turkey curry broth and finally top with your Christmas leftovers. Place a little pile of red ginger in the middle of the bowl.

 

Warming Sichuan Chestnuts with Bacon

Ingredients

1 tsp. groundnut oil

½ tsp. Sichuan peppercorns

90g/ half a pack of prepared, cooked chestnuts

1 rasher of smoked bacon, finely chopped

1 tbsp. Shaoxing rice wine

1 tbsp. light soy sauce

1 tsp. dark soy sauce

Pinch sugar

1 spring onion, finely sliced

Method

  1. Heat the oil in a small saucepan. Add the Sichuan peppercorns until you can smell their aroma.
  2. Add the bacon and fry until browned. Add the rice wine, soy sauces and sugar and stir.
  3. Add the chestnuts and cook in the mixture. I broke the large chestnuts up with a spoon so they were in small pieces.
  4. Add the spring onion and allow the liquid to reduce to a sticky glaze.

Soy Glazed Brussels Sprouts

Ingredients

1 tbsp. groundnut oil

1 clove garlic, chopped very finely

Handful of brussels sprouts

1 tbsp. light soy sauce

1 tsp. dark soy sauce

1 tsp. Shaoxing rice wine

Ground white pepper

Method

  1. Peel away the outer leaves and quarter the sprouts.
  2. Heat the oil in a wok or frying pan. When hot add the garlic and fry until aromatic.
  3. Add the sprouts and stir fry for a minute.
  4. Add the soy sauces and rice wine and cook for about five-ten minutes on a medium, stir-frying all the time so that the sprouts don’t burn on the bottom, until they are softened. If the pan is looking a little dry during this time just add a little water. When cooked they should have softened a little, but still have a little bite.

 

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