Photo: Claudio Schwarz
Turkey Udon
9 ingredients
10 min + 15 min
2
openrecipes
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
Estimated Nutrition (whole recipe, rough)
623
Calories
40g
Protein
18g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-½ cups Homemade Turkey Stock (see Note)
- 3 Tablespoons Soy Sauce (more Or Less Depending On How Your Stock Is Seasoned)
- 2 Tablespoons Mirin (in The Asian Section Of Many Grocery Stores)
- 2 Tablespoons Sake (Japanese Rice Wine)
- 1 bunch (a Bunch That's About 1" In Diameter) Dried Udon Noodles, Cooked Per The Package Instructions
- 1 cup Cooked Turkey, Chopped
- 2 cups Frozen Asian Vegetables, Steamed According To Package Instructions
- ½ cups Fresh Shitake Mushrooms, Steamed Until Tender
- ¼ cups Green Onions (tops Only), Sliced On A Bias To 1/4"
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes