Turkey ramen salad bowl

Name: Turkey ramen salad bowl recipe
Yield: 4
Ingredients: 270g packet ramen noodles; 300g leftover sliced turkey, thinly shredded; 2 small avocados, thinly sliced; 200g packet frozen podded edamame, thawed; 40g mixed sprouts (we used pea and radish); 2 carrots, thinly shredded; 6 sheets dried seaweed snacks, shredded, to serve; Toasted sesame seeds, to serve; 80ml rice vinegar; 50.00 ml soy sauce; 40.00 ml caster sugar; 20.00 ml Chinese sesame paste (from Asian grocers); 2 tsp light extra virgin olive oil

Rate now

Jump to recipe

by Lucy Nunes

Delicious Team

Dec 28, 2022

This hearty ramen is a filling use for your leftover Christmas turkey.

270g packet ramen noodles
300g leftover sliced turkey, thinly shredded
2 small avocados, thinly sliced
200g packet frozen podded edamame, thawed
40g mixed sprouts (we used pea and radish)
2 carrots, thinly shredded
6 sheets dried seaweed snacks, shredded, to serve
Toasted sesame seeds, to serve

Sesame dressing

1/3 cup (80ml) rice vinegar
2 1/2 tbs soy sauce
2 tbs caster sugar
1 tbs Chinese sesame paste (from Asian grocers)
2 tsp light extra virgin olive oil

Method

1.

For the sesame dressing, whisk all ingredients together in a small bowl.
2.

Cook ramen noodles following packet directions. Drain and cool under cold running water. Drain well and place in a large bowl with 2 tbs dressing. Toss to coat. Divide ramen between bowls. Arrange turkey, avocado, edamame, sprouts and carrot over ramen. Drizzle with remaining dressing and sprinkle with dried seaweed and sesame seeds to serve.

Rate now