After a huge roast dinner on a Sunday, it’s quite common to have platefuls of leftovers.
From roast potatoes to gravy, carrots to sprouts and chicken, there can be a lot to get through in the days following a family roast.
Rather than making leftover sandwiches or stews, a foodie has shared a delicious Roast Dinner Ramen recipe that’s the “perfect fast food”.
Ros Heathcote from Borough Broth Co. said: “If you have ready-to-go bone broth and a decent amount of leftovers, this dish is the perfect..fast food.”
The dish serves one and only takes 15 minutes to cook, making it a great dish for lunch.
How to make roast dinner ramen
Ingredients:
- 1 pouch (324g) Borough Broth Free-Range Organic Chicken Bone Broth / approx 330ml homemade bone broth
- 1 knob ginger, approx 1cm cubed and halved
- 1 clove garlic, peeled and smashed
- 3-5 black peppercorns
- 1 tsp organic sweetener, sugar, maple syrup or honey
- 2 tsp gluten-free tamari
- 1 birdseye chilli, finely sliced with seeds
- 150g (approx) leftover meat from a roast dinner
- leftover vegetables from a roast diner (brussel sprouts, greens, carrots, chestnuts etc. anything goes)
- 1 medium organic egg, soft boiled
- 1 nest / portion udon noodles
- 1 lime
- 1 handful fresh coriander
- splash sesame oil
- 1 tbsp goose/duck/chicken fat (optional)
Method:
1. Firstly, heat a large saucepan of the broth on medium heat adding the ginger, garlic, peppercorns, a teaspoon of tamari, a quarter of the chopped chilli and the sweetener.
2. Next, bring the broth to a light simmer while you prepare the noodles according to the packet instructions.
3. Once the noodles are cooked, drain them and season with the sesame oil and place them in a bowl. Don’t worry about them going cold as the broth will soon warm them back up.
4. Put the leftover meat and vegetables onto the noodles. Peel and halve the egg and place it onto the noodles with the vegetables and meat.
5. Bring the broth to a boil, removing the ginger, garlic and peppercorns with a slotted spoon.
6. When it’s ready, slice a lime into quarters and place it on the side of the bowl. This isn’t necessary but will add a lovely zing.
7. At this point, you can add a tablespoon of fat to the top of the noodles and watch it melt.
8. Pour the boiling broth over the ingredients in the bowl and let it warm up all the vegetables and meat.
9. Garnish the dish with chilli and torn coriander leaves and a squeeze of lime if desired.
