Korean-inspired ramen with Christmas leftovers (Serves 4)

Ingredients

• - 200g Turkey (cooked, shredded)
• - 100g Brussels sprouts (cooked, halved or quartered)
• - 100g pigs in blankets (sliced into bite-sized pieces)
• - 4 packs Sun Hee Ramen Noodles
• - 1 litre chicken or turkey stock
• - 2 tbsp Sun Hee Gochujang (Korean chilli paste)
• - 2 tbsp Sun Hee Soy sauce
• - 2 cloves garlic (minced)
• - 1 tsp ginger (grated)
• - 2 spring onions (sliced), for garnish
• - 1 tbsp Sun Hee Sesame Wok Oil
• - 4 soft-boiled eggs (optional, for topping)

Instructions:

• - In a large pot, heat the sesame wok oil over medium heat.
• - Add minced garlic and grated ginger and sauté until fragrant (about 30 seconds).
• - Stir in the gochujang, soy sauce, and stock.
• - Bring to a boil, then reduce to a simmer for 5 minutes.
• - While the broth is simmering, cook the instant ramen noodles according to package instructions.
• - Drain and set aside.
• - Stir in the shredded turkey, halved Brussels sprouts, and sliced pigs in blankets.
• - Simmer for 3-5 minutes until heated through.
• - Divide the cooked ramen noodles among 4 bowls.
• - Ladle the hot broth and toppings over the noodles.
• - Top with spring onions, soft-boiled eggs, and nori strips if using.
• - Serve immediately.