Cilantro and Onion olive oil ·
Dairy Free ·
Easy and Quick ·
Ginger and Honey balsamic ·
Meat and Poultry ·
Sesame oil ·
Roasted Turkey Ramen
Roasted Turkey Ramen
20 minutes
10 minutes
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Cilantro and Onion olive oil
- 12 ounces shitake mushrooms
- 2 garlic cloves, minced
- 5 cups chicken stock, turkey stock, or vegetable stock
- 3 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon Fustini's Ginger and Honey balsamic
- 2 blocks of dried ramen noodles, seasoning packets removed
- 3 to 4 ounces of roasted turkey
- 4 scallions, sliced
- 2 nori sheets, cut into 3" squares
- 2 or 4 eggs, soft-boiled or poached
- 2 tablespoons chili garlic paste
- 3 teaspoons black sesame seeds
- 1 tablespoon Fustini's Sesame oil
- 1 handful of fresh cilantro, for topping
Directions
- 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.
- To soft boil your eggs, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it&rsquo,s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place them in an ice bath. Let cool completely before peeling.
- Place 1/2 of a ramen block in four large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl. Pour the stock over blocks evenly and let sit for 2 to 3 minutes before stirring. Stir in more chili garlic paste and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!
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