In this guest blog, I welcome Sarah Singleton, my very good friend, awesome cook and owner of Nibilicious, her own party catering business. I am lucky enough to have eaten a lot of Sarah’s home-cooked food over the years and know she always turns out an awesome fare. This festive leftover recipe with an oriental slant is ideal for post-Christmas indulgence and will be very easy on your tummy. I highly recommend the range of gluten-free wholegrain ramen noodles from King Soba – try brown rice, black rice or buckwheat versions. Here’s Sarah’s blog…
I’m a fiend for using up leftovers and depending on how you look at it, Christmas is the best – or worst – time of year for this.
I like to use simple yet savvy ideas for using up my Christmas leftovers and so with an eye on waistlines and budgets, this winning turkey and ginger noodle soup is perfect for banishing the post-Christmas blues and great to come home to after a wintry walk with the dogs.
And the best thing? It uses store cupboard ingredients and there’s no real limit on ingredients, just use the best stock you can get your hands on (preferably home-made from the turkey giblets – bone broth recipe here) and whatever quantities of vegetables and leftover turkey you have. It’s filling, nutritious and sooo easy to do. What’s not to like?
Turkey & Ginger Noodle Soup
Knob butter or coconut oil
Leek, carrot & celery – allow ½ each veg per person, finely chopped – but feel free to also add whatever else is lurking in your fridge such as finely sliced cooked sprouts, broccoli, mushrooms, kale – they’re all good
1 clove garlic, crushed
1 tsp turmeric
Large knob of fresh ginger (or 1 heaped tbsp powdered ginger)
1.5 litres stock or bone broth
Optional: miso paste, soy/tamari sauce, dashi sauce
1 nest per person of rice or buckwheat noodles
150-200g leftover turkey (per person)
Juice of ½ lemon
Coriander and/or parsley, chopped to garnish
1. Melt butter/coconut oil in a large casserole dish and gently cook the leek, carrot, and celery stick until soft. You can vary the veggies and quantities according to what you have. Don’t worry about peeling any of the veggies or the ginger as they add good fibre to the soup.
2. Stir in the garlic (add more if you like the taste), turmeric, and grate in a large knob of fresh ginger.
3. Pour stock over the veg and bring to a simmer. If you have miso paste in your cupboard, it’s good to add a spoonful to taste, or you could add a dash of soy or dashi sauce.
4. Add a nest of noodles per person and one for luck, and about 150-200g of leftover turkey meat per person (the darker meat works well here). Add more stock/water if you want extra liquid for the soup and heat until piping hot – check your noodle packet for cooking time – usually about 4 minutes.
5. Taste before serving, adding more miso/soy sauce depending on your tastebuds, lemon juice, and some chopped coriander or parsley, or both.
Sarah is a passionate home-cook and runs her party catering business, Nibilicious, from her home in Surrey.
Social Media: @nibilicious
Tel: 07966 195441
Jane Barrett is a registered nutritionist and expert in digestive health helping women & children with digestive issues take control of their health through food. She offers support through meal plans, online groups & personalised 1:1 programmes on Zoom. To hear the latest news and to grab your FREE eBook 10 Steps to Happy Digestion sign up here