No Reviews
You must be logged in to post a review.
Turkey Udon
x
Print Options
Description
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Ingredients
- 2-½ cups Homemade Turkey Stock (see Note)
- 3 Tablespoons Soy Sauce (more Or Less Depending On How Your Stock Is Seasoned)
- 2 Tablespoons Mirin (in The Asian Section Of Many Grocery Stores)
- 2 Tablespoons Sake (Japanese Rice Wine)
- 1 bunch (a Bunch That's About 1" In Diameter) Dried Udon Noodles, Cooked Per The Package Instructions
- 1 cup Cooked Turkey, Chopped
- 2 cups Frozen Asian Vegetables, Steamed According To Package Instructions
- ½ cups Fresh Shitake Mushrooms, Steamed Until Tender
- ¼ cups Green Onions (tops Only), Sliced On A Bias To 1/4"
Preparation
Combine the stock, soy sauce, mirin and sake in a medium-sized saucepan, bring to a simmer and cook for ten minutes.
Put half of the cooked noodles, turkey and vegetables (hot) into each of two bowls.
Add half of the broth mixture and half of the green onions to each bowl.
Serve and enjoy!
Note: See my TastyKitchen recipe box for my Pressure Cooker Turkey Stock recipe.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.