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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this is a great post thanksgiving idea, using your leftover bird. Ingredients:
4 ounces wide rice noodles |
1 -2 cup boiling water, to cover noodles |
6 cups turkey broth or 6 cups chicken stock |
1/2 cup scallion, thinly sliced |
6 slices of peeled ginger |
2 cloves garlic, chopped |
2 tablespoons soy sauce or 2 tablespoons fish sauce |
2 cups diced cooked turkey |
bean sprouts |
fresh mint leaves |
lime wedge |
sliced serrano chili |
Directions:
1. place noodles in a bowl, add enough boiling water to cover.
2. let them stand 5 minutes, drain, set aside.
3. combine stock, soy or fish sauce, ginger, garlic in a large pot.
4. bring to boil, lower heat and simmer 15 minutes.
5. remove ginger, discard.
6. add turkey and noodles.
7. add scallions, stir to heat through.
8. ladle into bowls, serve with sprouts, chiles, mint, and lime wedges.
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