Transform your Thanksgiving leftovers into a comforting, flavorful meal with these Leftover Thanksgiving Turkey Homemade Cup Noodles. This recipe is perfect for when you’re craving something warm and nostalgic after the holiday festivities. With tender pieces of turkey, a medley of colorful vegetables, and a savory broth base, these cup noodles are as versatile as they are delicious.
This dish shines in its adaptability. I used shiitake mushrooms, corn, carrots, and bean sprouts, but you can add any vegetables you have on hand, like green beans, spinach, or peas. It’s a fresh, creative way to enjoy your Thanksgiving leftovers.
To assemble, layer your ingredients in a heatproof jar or container, starting with your cooked noodles and shredded turkey, then piling on the veggies. For the broth, you can use turkey stock (if you made some from your roasted bird) or a simple chicken or vegetable broth.
Add a splash of dashi, soy sauce and/or miso for an umami punch, and you’re all set. I have my ingredients listed below, but again, it’s versatile. When hunger strikes, just pour in boiling water, let it sit for a few minutes, and you’ll have a steaming bowl of homemade cup noodles that’s ready to enjoy.
What Type of Noodles to Use:
The noodles you choose are key to making these homemade cup noodles a success, and I highly recommend using Kaedama Noodles from Hakubaku. These noodles are specifically designed to cook perfectly with just the addition of boiling water, even as the water’s temperature drops slightly. Unlike other noodles that require constant high heat to cook evenly, these noodles soften to the ideal texture without becoming gummy or undercooked.
Using the right noodles ensures a hassle-free experience when you’re ready to eat. Simply add boiling water, wait one to two minutes, and enjoy a perfectly cooked meal without needing to keep a pot on the stove.
Chinese Chili Bean Paste: Doubanjiang
Doubanjiang, also known as fermented chili bean paste, is a staple in Chinese cooking and is made from fermented broad beans, soybeans, and chili peppers.
It’s known for its bold, salty, and umami-rich flavor with a hint of heat, making it a perfect addition to enhance the depth of the broth in these Leftover Thanksgiving Turkey Homemade Cup Noodles. Just a small spoonful adds a spicy, savory kick that balances the sweetness of the vegetables and richness of the turkey.
This versatile condiment is widely used in popular dishes like mapo tofu, Sichuan-style stir-fries, and spicy noodle soups, bringing a signature spicy, savory flavor.
If you don’t have doubanjiang, you can substitute it with gochujang or chili crisp. However, I highly recommend trying doubanjiang if you can find it—it’s a pantry staple that will elevate not only this recipe but countless others!
Leftover Thanksgiving Turkey Homemade Cup Noodle
- Total Time: 10 minutes
Description
Leftover Thanksgiving Turkey Homemade Cup Noodles are a cozy, customizable meal combining tender turkey, vibrant vegetables, and flavorful broth with quick-cooking ramen noodles for a convenient post-holiday treat.
Ingredients
- 1 teaspoon doubanjiang
- 1/2 teaspoon hondashi
- 1/2 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons soy sauce
- 1/4 lb sliced leftover Thanksgiving turkey, cooked
- 1/4 cup carrots, julienned
- 1/2 cup bean sprouts
- 1/2 cup corn
- 2 shiitake mushrooms
- 1 serving noodles
Instructions
- Heat a small amount of cooking oil in a large pan over medium-high heat. Cook the shiitake mushrooms and corn for 1 minute, stirring occasionally.
- To the same pan, add the turkey slices and soy sauce, then cook for an additional 2 minutes until the turkey is well-coated and warmed through. Remove from heat and set aside.
- Add the broth ingredients (doubanjiang, hondashi, grated ginger, garlic, and soy sauce) to the bottom of a jar.
- Layer the carrots and bean sprouts over the broth mixture. Add the turkey, mushroom, and corn mixture on top. Finally, place the noodles on top, ensuring the jar is not overfilled.
- Seal the jar with a lid and store it in the refrigerator. Storage tips: If including bean sprouts, consume within 2 days. Without bean sprouts, the jar can last 4-5 days in the refrigerator.
- To serve: Remove the jar from the refrigerator and let it sit at room temperature for 5-10 minutes to prevent cracking. Pour in boiling hot water until the ingredients are barely submerged. Let sit for 1-2 minutes, then stir to combine the broth, noodles, and fillings. Enjoy your homemade cup noodles!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
This is genius! I’ve heard of people using leftover turkey in Pho so very similar idea.
Yes very similar! Thanks Claire 🙂
The layered cup technique worked perfectly — everything cooked just right with boiling water.
Thank you for your review, Reese! 🙂