I had to work today and needed a lunch. After contemplating the contents of the fridge I came up with this.
Turkey Udon Noodles (serves one)
6oz cooked dark meat roasted turkey cut into 1 cm cubes
2 Scallions, white part only chopped. (save greens for garnish if desired)
1 clove garlic minced
1 tsp minced ginger
1-2 cups chicken or turkey broth
3-4 button mushrooms sliced
1 heaping tablespoon bonito flakes
1 small strip of Kombu
2 tsp cornstarch dissolved in cold water (optional)
1 serving cooked Udon noodles
This whole thing can be made in an 8 inch saute or omelet pan, which is what I used.
Heat stock until just boiling, turn heat off. Dump bonito flakes and kombu in, let steep for 3-5 minutes. Strain stock into a bowl through a wire mesh strainer and discard bonito flakes and kombu. Give the pan a quick rinse and return to heat, add 1 tablespoon oil. Add turkey and mushrooms to pan and saute on medium to medium high heat until mushrooms have gotten some color (about 6-8 minutes) Add chopped scallions and saute for a couple of minutes, add garlic and ginger and saute until fragrant. Return stock to pan and heat until just boiling. If desired stir in dissolved cornstarch to thicken. Season with salt and maybe a bit of black pepper.
Best leftover turkey lunch I have ever had. I did add some red pepper flake when I made, it but in my opinion it would have been better without it so I left it out of the recipe, but feel free.
Jim
**Note above poster works for a retailer selling bikes and related gear*
Turkey Udon Noodles (serves one)
6oz cooked dark meat roasted turkey cut into 1 cm cubes
2 Scallions, white part only chopped. (save greens for garnish if desired)
1 clove garlic minced
1 tsp minced ginger
1-2 cups chicken or turkey broth
3-4 button mushrooms sliced
1 heaping tablespoon bonito flakes
1 small strip of Kombu
2 tsp cornstarch dissolved in cold water (optional)
1 serving cooked Udon noodles
This whole thing can be made in an 8 inch saute or omelet pan, which is what I used.
Heat stock until just boiling, turn heat off. Dump bonito flakes and kombu in, let steep for 3-5 minutes. Strain stock into a bowl through a wire mesh strainer and discard bonito flakes and kombu. Give the pan a quick rinse and return to heat, add 1 tablespoon oil. Add turkey and mushrooms to pan and saute on medium to medium high heat until mushrooms have gotten some color (about 6-8 minutes) Add chopped scallions and saute for a couple of minutes, add garlic and ginger and saute until fragrant. Return stock to pan and heat until just boiling. If desired stir in dissolved cornstarch to thicken. Season with salt and maybe a bit of black pepper.
Best leftover turkey lunch I have ever had. I did add some red pepper flake when I made, it but in my opinion it would have been better without it so I left it out of the recipe, but feel free.
Jim
**Note above poster works for a retailer selling bikes and related gear*