Leftover Turkey Curry Ramen

November 03, 2018

Recipe by Local Roots Recipe Contributor Susan Streit Sherman, @cratecooking.

serves 2


2 large eggs
4 cups Simple Turkey Stock or low-sodium turkey broth
2 to 3 tablespoons mild curry paste
Kosher salt
6 ounces ramen noodles
6 ounces sliced leftover turkey, white or dark meat
1 scallion, thinly sliced

1. Bring a small saucepan of water to a boil. Once boiling, carefully lower the eggs into the water. Cook for 6 minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and set aside.
2. Meanwhile, bring the Simple Turkey Stock or broth and 2 tablespoons of curry paste to a boil, reduce heat to medium and simmer for 5 minutes. Taste broth and season with salt, adding up to an additional tablespoon of curry paste if you'd like it spicier. Return broth to a boil to dissolve additional curry paste.
3. Cook ramen noodles according to package directions and drain well. Divide noodles between 2 bowls. Top with turkey then cover with broth. Slice eggs in half and put one or two halves in each bowl. Sprinkle with scallions and serve hot.