© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
15 Large leeks, root ends and green parts discarded
3-Inch piece ginger root, peeled
20 Mint leaves, finely chopped
10-12 Medium carrots, peeled and trimmed
5 qt Turkey Stock
6 c Cooked or pulled turkey, diced
1/2 c freshly squeezed lemon juice
12 oz dried udon noodles, broken into small pieces
1 tsp kosher salt
To Taste freshly ground black pepper
Cut the white parts (only) of the leeks crosswise into 1/4-inch slices. Separate and soak in a large bowl of cold water for about 10-15 minutes, gently swishing once or twice to help dislodge any grit. Remove cleaned leeks with a slotted spoon.
Meanwhile, cut ginger into matchsticks. Cut carrots crosswise into 1/4-inch slices.
Heat the turkey stock in a stockpot over medium-high heat. Bring almost to a boil, then reduce the heat to medium and cover; cook for 5 minutes.
Add leeks, carrots and ginger. Cover and gently simmer for 5 minutes. Then add turkey, lemon juice, udon noodles, salt and pepper to taste.
Cook for 4 to 7 minutes or until the turkey is heated through and the noodles are tender.
Taste and adjust seasonings as needed. Hold warm for service.
Per order, add mint and serve immediately.