Turkey Ramen Bowl
Thanksgiving is really a two or three-day holiday. Although the big feast typically involves an abundance of generational favorites enjoyed by family and friends, it’s always the day after that excites us as we peek into the fridge and scope out creative day two treats!
Thanksgiving without leftovers would be like winter without snow! It just wouldn’t feel right. This Turkey Ramen Bowl is a fantastic way to utilize the leftover bird. It’s quick, healthy, and packed with flavor!
- Two packages of rice or millet ramen noodles
- 1/2 pound of leftover turkey meat, diced or shredded
- 4 cups organic vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon organic coconut aminos
- 1 small organic sweet potato
- 1 cup organic Brussels sprouts
- 1 cup sliced organic mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- Sea salt and pepper to taste
- 1 teaspoon preservative-free Sriracha chili sauce
- 1/4 small organic red onion, sliced paper thin, or organic green onions
- Several leaves of organic cilantro
- In a medium sauce pot, gently heat the sesame oil, then add the garlic and ginger. Cook gently until the kitchen smells wonderful (about 20 seconds)!
- Add the mushrooms and Brussels sprouts and sauté for 5-7 minutes, until the Brussels sprouts are just tender.
- Add the sweet potato, the coconut aminos, the turkey meat and the broth and bring to a light simmer.
- Simmer very gently for 7-10 minutes.
- While this is simmering, cook the ramen noodles in a pot of boiling water until tender. Once tender, drain the noodles and add them to the broth.
- Once this is done simmering, add sea salt and pepper to taste.
- Divide this into 4 separate bowls to serve. Garnish the top with the sliced onions and cilantro.
- Drizzle the Sriracha chili sauce over the top too for a little kick!
Photographer: Carmen Troesser