Leftover roasted turkey ramen will make your weekend a whole lot better.
I may be strange, but I often love Thanksgiving leftovers more than the original meal—sometimes even on Thanksgiving itself. For years we’ve enjoyed a smaller version of the same spread on Friday, and honestly, those leftovers can taste even better after the flavors have had time to meld.
But by the time the weekend really kicks in, I’m ready for something different. Not another sandwich and not plain turkey noodle soup—something new, exciting, and still comforting.
Enter turkey ramen! It’s the perfect way to reinvent leftovers: rich, savory broth, slurpable noodles, tender turkey, and toppings that take the bowl over the top. This works beautifully with roasted turkey, and it’s especially fantastic if you have grilled or smoked turkey on hand.
I’ve made roasted chicken ramen and spicy pulled pork ramen before, and turkey is just as good. Tossing smoky or grilled leftover turkey into a fragrant ramen bowl is a revelation.
This bowl includes garlic-butter shiitake mushrooms, nori sheets, plenty of toasted sesame oil, chili garlic paste for heat, and soft boiled eggs—the eggs may be my favorite part. They add richness and a silky texture that completes the ramen experience.
I mean, look at them.
One of the best things about ramen is how easy it is to customize. Want more soy or hoisin? Add it. Prefer extra sesame oil or more heat? Adjust to taste. You can make the bowl heartier or brothier depending on what you crave.
If you’re looking for leftover ideas, turkey ramen should be at the top of your list.
Roasted Turkey Ramen
Roasted Turkey Ramen
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Ingredients
- 2 tablespoons unsalted butter
- 12 ounces shiitake mushrooms
- 2 garlic cloves, minced
- 5 cups chicken or turkey stock (vegetable stock works too)
- 3 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- 2 blocks dried ramen noodles (seasoning packets removed)
- 3 to 4 ounces roasted turkey
- 4 scallions, sliced
- 2 nori sheets
- 2 or 4 eggs, soft boiled or poached
- 2 tablespoons chili garlic paste
- 3 teaspoons black sesame seeds
- 1 tablespoon toasted sesame oil
- 1 handful fresh cilantro, for topping
Instructions
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Heat a large skillet over medium and melt the butter. Add the shiitake mushrooms and minced garlic, tossing until the mushrooms are soft and juicy, about 5 minutes. Remove from heat and set aside.
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While the mushrooms cook, bring the stock to a simmer. Stir in the soy sauce and hoisin. Prepare your eggs now—soft boiling or poaching both work well.
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To soft boil eggs: heat about 3 inches of water in a small saucepan until boiling. Reduce to a gentle simmer, add the eggs carefully, and cook for 6 minutes. Transfer to an ice bath, cool completely, then peel.
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Place each ramen block into two large bowls. Divide the turkey, scallions, cilantro, chili garlic paste and cooked mushrooms between the bowls. Pour the hot stock evenly over the noodles and let sit for 2 to 3 minutes before stirring. If you prefer four smaller servings, split into additional bowls. Add more chili garlic paste if you like it spicy (about 1 tablespoon per bowl for heat), then top with the soft boiled egg and nori sheets. Sprinkle with black sesame seeds and finish with a drizzle of toasted sesame oil. Serve immediately.
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Every bite of this is heaven.