These Turkey Ramen Bowls are a quick, healthy and easy alternative to the instant noodle everyone loves so much!
Did you know homemade Ramen (as in “I didn’t just open a package”, not actual noodles made from scratch) are a thing right now? Doesn’t matter if you didn’t already know, they still are. And why? Because they will rock. your. world.
Now I’m the first to admit to the fact that yes, the packets with the little seasoning mix do have their appeal – especially when you need a quick fix with little money on hand. Shhhh, don’t tell anyone but Branimir and I went through a phase when we would live off instant Ramen. But then we noticed we started smelling like instant Ramen so we gave them up. There, I did it. I talked about body odor on the internet.
Now the good news is – hold on. I should say the good news are because there’s so many great things to say about these oodles of noodles in a bowl (babytalk – can’t get out of it). In fact I’ll give you a neat and nifty list with the pros because I love lists and I know you love lists and you know the entire world loves lists (#amiright?!).
- You will not smell all weird and wrong and like somebody just opened a packet of instant noodles (super pro! counts as ten!)
- It’s (almost) as just as quick and easy to put together like pouring water over the quick fix thing.
- It’s healthy!!!!! Or at least a lot healthier than your other option.
- Come on – it looks gorgeous. Food should be pretty.
- It is so good I went back for seconds and Branimir had to stop the thirds. But I later caught him eating the leftovers so I can see his motivation behind that move.
Now, I know it’s early. But let me throw another pro idea at you: You can totally make this with leftover Thanksgiving turkey. Thank me later – after feasting for an entire day I’m sure you will crave something light, fresh and healthy. And if you’ve spent two weeks prepping in the kitchen you will want to kiss me for sending a recipe which will require less than ten minutes of your attention your way. Mark my words friend, mark my words.
So, that’s all I have to say here. No, wait, one more thing: This Turkey Ramen Bowl requires a total of seven ingredients, three of which are condiments (does broth count as a condiment? A spice? A multitude of spices? What a mystery!). Seven ingredients, ten minutes and a happy belly. What else is there to wish for?
- 12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)
- 1 quart chicken broth
- Small piece of fresh ginger root, peeled
- 4½ ounces ramen noodles
- Two handfuls fresh spinach
- 2 tablespoons sesame oil
- Soy sauce
- Scallions for sprinkling, optional
- Heat a large skillet over medium-high heat and brown the turkey in one tablespoon of sesame oil. Season with soy sauce and continue cooking until done.
- Meanwhile in a large pot bring the broth and the ginger root to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the spinach. Add the remaining tablespoon of sesame oil and season with soy sauce to taste.
- Add the turkey to the soup and serve with chopped scallions.
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