Asian Inspired Turkey Noodle Bowl – a brothy bowl of noodles with turkey, pasta, lime, hot chili sauce, cilantro, green onions, and soy sauce.
Every year it gets harder and harder to be creative with the leftover turkey, doesn’t it? Of course, Turkey Tetrazzini is always great and so is my Turkey, Mushroom, and Potato Soup. But this year, our day after Thanksgiving treat is a bit different – Asian Inspired Turkey Noodle Bowl.
Now, let me say right away that this is in no way an authentic Asian recipe. Far from it. It is simply “inspired” by Asian noodle bowl recipes. After I made my turkey stock, I simply used things I had on hand to make a noodle bowl that we all really enjoyed. Even the grands!
If you’re like me, you hate to see bones go in the trash. Any bones. But especially bones from something that was roasted. I have bags full of them in my freezer. Roasted chicken carcasses, half a turkey carcass, bones from a prime rib. Why? Stock! And stock that is so much more flavorful than anything out of a can or box.
The Joys of Homemade Stock
If you’ve never made homemade stock, you just don’t know what you’re missing! It’s one of the easiest things to do and it’s thrifty. Those rotisserie chickens we all love so much? When you’ve finished, toss the bones into a large bag and put it in the freezer. When you have two or three, make stock! That’s another meal or two from something you’d usually throw in the trash.
After Thanksgiving, I always like to make turkey broth. It’s a simple matter of boiling up the leftover turkey carcass (or even half of it if you roasted a very large bird) with some aromatic vegetables and a few herbs. Voila! The tastiest broth you’ve ever had.
How to Make Asian Inspired Turkey Noodle Bowl
To get started, place all of the ingredients for the broth in a large stockpot or Dutch oven. Add enough water to cover the carcass. Bring to a boil, reduce the heat to a simmer and cook, covered for 2-3 hours. Don’t worry about cutting up the veggies or herbs, just toss them in. And, by the way, if you leave the skins on the onions and you’ll get a gorgeously golden broth!
After simmering, strain the broth, discarding all solids, and return the liquid to the pan. I like to put some cheesecloth in my strainer to really catch all the small pieces of solids, but you don’t have to do that. A fine meshed strainer works great.
Keep the broth at a low boil while preparing the pasta. See how pretty and rich that broth looks? It tastes just that rich, too.
Cook the pasta according to the package directions.
Provide each person with a bowl of pasta, diced turkey, and hot broth. Each person can then add the remaining condiments according to their own taste.
More Soup Recipes on Never Enough Thyme:
noodle bowl recipes from Other Bloggers:
- Teriyaki Noodle Bowls from Budget Bytes
- Carrot Rice Noodle Bowl from Naturally Ella
- Mongolian Beef Noodle Bowls from Iowa Girl Eats
- Pho Inspired Noodle Bowl from My New Roots
- Vietnamese BBQ Shrimp Noodle Bowl from Tartelette
- Udon Pork Noodle Bowl from Guilty Kitchen
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For the broth:
- Leftover turkey carcass
- 1 onion, halved
- 1 rib celery
- Several sprigs fresh thyme
- Several sprigs fresh parsley
- 2 tsp. salt
- 8 whole peppercorns
For the noodle bowls:
- 8 oz. angel hair pasta or spaghetti
- 1 1/2 cups diced cooked turkey
- 1 lime, cut into eighths
- Fresh cilantro
- 2 green onions, sliced
- Crushed red pepper flakes
- Hot chili sauce
- Soy sauce
- Place all of the ingredients for the broth in a large stockpot or Dutch oven. Add water to cover the carcass. Bring to a boil, reduce the heat to a simmer and cook, covered for 2-3 hours. Strain the broth, discarding all solids, and return the liquid to the pan. Keep at a low boil while preparing the pasta.
- Prepare the pasta according to the package directions.
- Provide each diner with a bowl containing pasta, diced turkey, and hot broth. Each person can add the remaining condiments to their own taste.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 216 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 57mg Sodium: 988mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 19g
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