Thanksgiving Turkey Ramen with Zoodles
This turkey ramen is perfect for using up the bone broth and turkey meat you froze after Thanksgiving.

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Thanksgiving Turkey Ramen with Zoodles

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Nutritional information

7g
Net Carbs
123
Calories
3g
Fat
9g
Carbs
15g
Protein
2g
Fiber
Features:
    Cuisine:
      • 5 hours 15 minutes
      • Serves 2
      • Easy

      Ingredients

      Directions

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      To be honest, I was more excited about what I was going to do with my leftover turkey and bone broth than I was to eat actual Thanksgiving dinner this year. Although I totally raged it up with garlic and swiss stuffed mushrooms and pumpkin cauliflower puree for a dang good keto meal, I just couldn’t wait to try and make a ramen recipe once I had leftovers to work with. This was absolutely the best use of my leftover turkey bone broth and sliced turkey. Like all Ramen, this recipe takes some effort, but it pays off in the end.

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      Steps

      1
      Done

      In a crockpot, combine turkey stock, scallions (reserve a few for garnish), carrots, garlic, ginger, tamari/soy and hot sauce.

      2
      Done

      Cook on low for about 4 hours.

      3
      Done

      Taste your broth and add salt or powdered bouillon to your liking (I use about 1 tsp of bouillon)

      4
      Done

      In a medium pot, add your two eggs and cover with water enough just to cover the eggs.

      5
      Done

      Once it begins to boil, turn off the heat and let the eggs sit for about 5-6 minutes.

      6
      Done

      Meanwhile, add your turkey and mushrooms to your crockpot for 5-10 minutes or until hot.

      7
      Done

      Using a spiralizer, cut the ends off your zucchini, and use your spiralizer to create zucchini noodles. Add to your two empty serving bowls and set aside.

      8
      Done

      Finally, use tongs to remove your mushrooms and turkey sliced and divide them in the bowls with your zoodles, then pour your broth over the bowls. Let sit for a minute or so to lightly cook the zoodles (we want them to stay pretty crunchy so we only want them hot before we enjoy -- nobody likes a soggy zoodle!)

      9
      Done

      Finally crack the shell of your egg, slice the egg in half and place halves on top. Sprinkle with freshly cut scallions, salt, and pepper.

      10
      Done

      Enjoy!

      Amanda C. Hughes

      Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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