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Healthy Turkey Ramen with Spaghetti

Healthy Turkey Ramen with Spaghetti
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Healthy Turkey Ramen with Spaghetti

Healthy Turkey Ramen with Spaghetti

Bring your leftovers across the world and make this healthy turkey ramen with spaghetti! Making this dish not only gives you a great Instagram photo, it also gives you a great meal to share with family or friends.

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 3 cups Leftover turkey from Thanksgiving Dinner, shredded
 1 lb Colavita Spaghetti
 4 soft boiled eggs
 3-4 Colavita Hot peppers, diced (optional)
 1 qt chicken or turkey broth
 2 cups fresh spinach
 4 scallions, chopped
 2 tbsp fresh ginger, grated
 ¼ cup dried shiitake mushrooms
 Optional: drizzle of sesame oil and sesame seeds

Directions

1

First, prep the mushrooms. Soak them in very hot water in a small bowl for about 10-15 minutes until soft.

2

Remove them from the water and coarsely chop them. Set aside, also reserving the mushroom water.

3

Bring a large pot of water to a boil. Salt it generously and cook the spaghetti according to the package instructions. Drain.

4

Add the grated ginger, reserved mushroom water and turkey stock to a medium stock pot and simmer for 15 minutes.

5

Once warm, portion the stock between 4 large soup bowls.

6

To each bowl, add some of the cooked spaghetti, leftover turkey, 1 poached egg, fresh spinach, and shiitake mushrooms.

7

Garnish each bowl with hot peppers, scallions, sesame oil and sesame seeds.

8

Serve immediately.

Ingredients

 3 cups Leftover turkey from Thanksgiving Dinner, shredded
 1 lb Colavita Spaghetti
 4 soft boiled eggs
 3-4 Colavita Hot peppers, diced (optional)
 1 qt chicken or turkey broth
 2 cups fresh spinach
 4 scallions, chopped
 2 tbsp fresh ginger, grated
 ¼ cup dried shiitake mushrooms
 Optional: drizzle of sesame oil and sesame seeds

Directions

1

First, prep the mushrooms. Soak them in very hot water in a small bowl for about 10-15 minutes until soft.

2

Remove them from the water and coarsely chop them. Set aside, also reserving the mushroom water.

3

Bring a large pot of water to a boil. Salt it generously and cook the spaghetti according to the package instructions. Drain.

4

Add the grated ginger, reserved mushroom water and turkey stock to a medium stock pot and simmer for 15 minutes.

5

Once warm, portion the stock between 4 large soup bowls.

6

To each bowl, add some of the cooked spaghetti, leftover turkey, 1 poached egg, fresh spinach, and shiitake mushrooms.

7

Garnish each bowl with hot peppers, scallions, sesame oil and sesame seeds.

8

Serve immediately.

Healthy Turkey Ramen with Spaghetti

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