Thanksgiving Leftovers Ramen Recipes
THANKSGIVING LEFTOVERS "RAMEN"
Tired of the same old reheated leftovers? I combined these staples, boiled some noodles, and came out with a tasty alternative.
Provided by Ryan Schroeder
Categories Pasta Main Dishes
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Reheat turkey stock in a separate pot over medium-low heat. Stir in gravy and soy sauce.
- Combine 1/4 of the noodles, 1 1/2 cups broth mixture, and 1/2 cup chopped turkey in a bowl; repeat with remaining noodles, broth, and turkey.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 46.9 g, Cholesterol 56.2 mg, Fat 7.8 g, Fiber 1.9 g, Protein 30.7 g, SaturatedFat 1.7 g, Sodium 1804.5 mg, Sugar 1.9 g
THANKSGIVING LEFTOVERS "RAMEN"
Tired of the same old reheated leftovers? I combined these staples, boiled some noodles, and came out with a tasty alternative.
Provided by Ryan Eilers Schroeder
Categories Pasta Main Dishes
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Reheat turkey stock in a separate pot over medium-low heat. Stir in gravy and soy sauce.
- Combine 1/4 of the noodles, 1 1/2 cups broth mixture, and 1/2 cup chopped turkey in a bowl; repeat with remaining noodles, broth, and turkey.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 46.9 g, Cholesterol 56.2 mg, Fat 7.8 g, Fiber 1.9 g, Protein 30.7 g, SaturatedFat 1.7 g, Sodium 1804.5 mg, Sugar 1.9 g
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- Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
- While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too - whatever you prefer!
- To soft boil, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- Place the ramen blocks in two large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl.. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. At this point you could separate into two more bowls if you want 4 servings. Stir in more chili garlic paste (I do about a tablespoon per bowl for SPICY!) if you’d like and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!
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