Butterball Foodservice | Turkey Ramen

Ingredients

• 1. Place the turkey meatballs into a saucepan and cover with the Turkey Ramen Broth. Bring to a simmer and heat to an internal temperature of 160°F.
• 2. Sauté the leeks and spinach in sesame oil for 30 seconds.
• 3. Divide the Cellophane Noodles equally among 4 bowls.
• 4. Divide the mound of sautéed leeks and spinach on the noodles at the 2 o’clock position.
• 5. Divide the matchstick carrots equally into 4 portions and mound at the 4 o’clock position.
• 6. Arrange each hard-cooked egg (cut in half) at the 6 o’clock position.
• 7. Arrange 5 turkey meatballs over the noodles on the left side of each bowl.
• 8. Adjust the seasoning of the hot Turkey Ramen Broth with soy sauce. Bring to a boil.
• 9. Pour equal amounts of broth over each bowl of noodles.
• 10. Sprinkle equally with sesame seeds, red chili flakes and green onions.
• 1. In a 4- to 6-quart saucepan, heat the oil over medium-high heat. Sauté the carrots, celery, onions, garlic and ginger to a golden brown.
• 2. Add the turkey broth and the remaining ingredients. Bring to a boil, simmer for 45 minutes and strain the broth.
• 3. Store the broth in a container with a lid. Date and refrigerate the container.
• 1. Remove the Cellophane Noodles from the packaging and place in a bowl large enough to hold the Cellophane Noodles and 1 quart of boiling water.
• 2. Pour the boiling water over the noodles. Let stand for 10 minutes, then drain well.
• 3. When the noodles are totally drained, place them into a bowl and toss with the sesame oil. Blend well.