Turkey noodle bowl recipe
 Noodle bowls feel like the perfect antidote to heavy festive food, with their bright vegetables and light spicy stock, and this one uses up leftover turkey and Brussels sprouts too. 1litre/1¾ pint turkey or good-quality chicken stock2.5cm/1in piece fresh root ginger, sliced2 garlic cloves, peeled, bruised but left whole3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife1 red chilli, sliced1 tsp light soy sauce1 tbsp Shaoxing rice winewhite pepper, to taste1 tbsp sesame oil4 free-range eggs1 head broccoli (around 350g/12oz), broken into florets2 pak choi, sliced4 nests instant noodles (discard the flavour sachet)400g/14oz leftover turkey, shredded100g/3½oz Brussels sprouts, trimmed and shredded2 carrots, julienned 1litre/1¾ pint turkey or good-quality chicken stock 2.5cm/1in piece fresh root ginger, sliced 2 garlic cloves, peeled, bruised but left whole 3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife 1 red chilli, sliced 1 tsp light soy sauce 1 tbsp Shaoxing rice wine white pepper, to taste 1 tbsp sesame oil 4 free-range eggs 1 head broccoli (around 350g/12oz), broken into florets 2 pak choi, sliced 4 nests instant noodles (discard the flavour sachet) 400g/14oz leftover turkey, shredded 100g/3½oz Brussels sprouts, trimmed and shredded 2 carrots, julienned 1–2 tbsp chilli oil, to taste2 spring onions, sliced1 chilli, sliced1 tbsp sesame seeds 1–2 tbsp chilli oil, to taste 2 spring onions, sliced 1 chilli, sliced 1 tbsp sesame seeds Method In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes.Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside.Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well.Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse.Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste.Ladle over more broth and garnish with spring onions, chilli and sesame seeds. In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes. Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside. Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside. Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well. Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well. Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse. Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste. Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste. Ladle over more broth and garnish with spring onions, chilli and sesame seeds. Ladle over more broth and garnish with spring onions, chilli and sesame seeds.