These Turkey Ramen Bowls are a quick, healthy and easy alternative to the instant noodle everyone loves so much!
This is the easiest way to use up leftover turkey (or make a soup from scratch if you don’t have any leftovers!).
It’s fresh, light and healthy. Which is precisely what one needs after a huge holiday meal, right? 😉
Tips and tricks
- If you don’t have any leftover turkey to use up, I recommend grilling or baking 12oz boneless, skinless turkey breast. You can also poach it directly in the soup, but grilling does add a lot of extra flavor.
- Make sure to use the kind of ramen that have only the noodles in the package (they come in a wide variety of organic or different grains – use your favorite). The ones with the flavor packets are usually full of artificial ingredients, and the soup is already flavorful by itself and doesn’t need it.
- You can also use Bok Choy instead of the spinach, if you have access to it.
This is definitely one of my favorite meals to make when we need something quick and light for lunch. I also make it with chicken throughout the year – so simple and so tasty!
More leftover turkey recipes
You can also click here for all my soup recipes, or click here for my Thanksgiving recipes.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Turkey Ramen Bowls
Recipe details
Ingredients
- 12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)
- 1 quart chicken broth
- 1 small piece fresh ginger root peeled
- 5 oz ramen noodles just noodles, not the kind with flavor packets
- 1 cup fresh baby spinach
- 2 tablespoons sesame oil
- soy sauce to taste
- scallions optional for sprinkling
Instructions
- 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.
Teri
Easy to make with great flavor
Nora Rusev
I’m glad to hear, Teri!
rebecca lowery
Could you use bok choy in this recipe?
Nora
Hi Rebecca, yes you definitely could! The thicker white part of the bok choy might need to cook a little longer than spinach, but otherwise that would be a fabulous substitution!
Jessika
I have a jar of minced ginger, no root. Could that work? How much would you suggest?
Thanks!
Nora
Hi Jessika, that would definitely work! I’d start with 1/4 to 1/2 teaspoon, depending on how much you like ginger/the amount of heat you’re going for. It’s always possible to add more in the end 🙂 Hope that helps!
Kathy
Where do you get ramen noodles that are healthy and what is the brand name?
Nora
I just buy plain noodles, so not the ones with flavouring packets or anything. This is not an authentic ramen recipe in any way, so you can just use whatever kind of Asian noodles you prefer or have on hand. Unfortunately I can’t name any brands, because I’m not in the US. Hope that helps!
Denise | Sweet Peas & Saffron
I loooove ramen noodles, totally my weakness! Love this idea for leftover turkey 🙂 Looks delicious!
Nora
Thank you Denise!
Mary Frances
Gorgeous recipe, thank you for sharing it!
Nora
Thank you Mary!
fareseason
Love how simple this is Nora!
Nora
Thank you Nicole!
Sarah | Broma Bakery
Those noodles are calling my name. I used to eat ramen like it was my job, but once I became a grown up (kind of?) I had to get off the sauce. This looks like a perfect alternative 🙂
Nora
There’s so many downsides to being a grown up! But living without ramen? That’s tough!