Turkey Ramen
Servings Prep Time
3-4 5minutes
Cook Time
Servings Prep Time
3-4 5minutes
Cook Time
  • 2Tablespoon olive oil
  • 1teaspoon sesame oil
  • 1small red onion– sliced
  • 1lb ground turkey mince
  • 1teaspoon minced garlic
  • 1teaspoon ground ginger
  • 1/4teaspoon dried chili flakes
  • 2cups stock
  • 1/2small red bell pepper (capsicum)– finely sliced
  • 1cup Water
  • 2Tablespoon tamari – wheat free soy sauce
  • 1 scallions (spring onions)– sliced
  • 29 oz (200g) pack konjac noodles– drained and rinsed well
  1. Heat the oil to a pan over medium heat.
  2. Once hot add the onion and fry for one minute, stirring once or twice.
  3. Add the garlic, stir, then carefully add the ground turkey (mince), making sure the oil does not spit up to burn you. Fry for 1-2 minutes, breaking up the meat as it cooks.
  4. Add the ginger and chili and stir through the turkey as it cooks for about another 3 minutes, stirring regularly.
  5. Add the stock, water, tamari (soy sauce), bell pepper (capsicum) and scallions (spring onions). *Note: leave a few sliced scallions aside to garnish. Bring to the boil.
  6. Meanwhile, drain and rinse your shirataki (konjac) noodles.
  7. Once the soup is boiling, turn down to a simmer, add the noodles and simmer for a minute to heat them through.
  8. Serve garnished with a few sliced scallions and a sprinkle of chili flakes.
Recipe Notes

OPTIONS: Add any additional veggies of your choice.

VEGETARIAN OPTION: Crumble some tofu and fry in the spices before adding the soup stock. Cook the recipe the same in every other way.