This Turkey Ramen is going to make this week a whole lot better!

Turkey Ramen

Ingredients

1 Plainville Farms Boneless Turkey Breast® , sliced

1 tablespoon butter

2 tsp sesame oil

3 tbsp low-sodium soy sauce

2 tbsp mirin

2 eggs, soft-boiled

4 cups chicken stock

2 cloves garlic, smashed

Thumb of ginger (3 in. piece) sliced

3 pieces scallion, chopped

2 servings ramen noodles

Kosher salt and freshly-ground black pepper, to season

Instructions

Cooking the Turkey —

1. Preheat the oven to 375°F.  

2. Melt the butter in a large oven-safe skillet over medium heat. Add the turkey and cook until golden brown all around, generously seasoning the turkey breast with salt and pepper.

3. Transfer the skillet to the oven and roast for 15-20 minutes, until turkey is cooked throughout. Remove turkey from the oven and transfer to a plate until ready to serve.

Making the Ramen Broth —

1. Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger and cook for a few minutes until softened. Add the soy sauce and mirin and stir to combine. Cook for another minute then add the stock and bring to a boil while covered. Remove the lid and simmer uncovered for 5 minutes.

Making the Soft-Boiled Eggs —

1. Fill a pot with water to cover the eggs, and bring to a boil. Gently lower the cold eggs into the boiling water and let simmer for 7-8 minutes.

2. After the timer finishes, transfer the eggs straight to a bowl full of ice water. Wait at least 5 minutes before peeling away the shell.

3. Slice the eggs in half, lengthwise, and set aside.

Assemble Ramen Bowls –

1. Meanwhile, chop the scallions and slice the turkey into thin pieces. Set aside.

2. Add the ramen noodles to the boiling water after the eggs are finished cooking. Cook for 2-3 minutes, until soft, then divide the noodles into 2 large bowls.