arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon
Premium plant-based instant noodles – Powered by Moroheiya

Noodelist Recipe for Leftover Turkeys

Noodelist Recipe for Leftover Turkeys

Noodelist – Thai Chicken/Turkey “Larb” 

 

Ingredients:

17.6 oz (500 g) water

1 bag of Bold & Juicy Shiitake soup base

2 blocks of Moroheya noodle cakes

 

1. Boil 2 noodle blocks in Bold & Juicy broth for 3 minutes, strain the noodles.

2. After boiling, Moroheiya noodles weigh around 300 g.

 

Larb Marinade:

1.75 oz (50 g) 2 pcs pressed lime juice

0.035 lbs (15 g) sugar

0.017 lbs (8 g) ginger, grated

0.3 oz Fish sauce

2 tbsp sesame oil

3 tbsp cilantro, chopped

1 pcs garlic clove, chopped

1 tbsp fresh mint, chopped

1 tbsp lemongrass, chopped

Crushed red pepper flakes

0.45 lbs (200 g) minced chicken/turkey meat

 

1. Mix all the marinade ingredients together.

2. Fry minced chicken meat in a pan. Season with salt and black pepper. Chop the minced chicken during frying in a pan.

3. Mix together fried chicken meat and Larb marinade.

 

Vegetables

0.11 lbs (50 g) Daikon radish, sliced

0.13 lbs (60 g) red bell pepper, sliced

0.035 lbs (15 g) scallion

0.09 lbs (40 g) carrot, sliced

0.09 lbs (40 g) red onion, chopped

2 tsp or 1 tbsp (4 g) serrano chile

  1. First wok the vegetables in a hot pan with oil.
  2. Add boiled noodles and stir quickly. Season with salt and pepper.
  3. Place the wok in the center of the dish.
  4. Lift the marinated chicken “Larb” around.

 

Bon Appétit & Noodle on! 

 

Recipe: Chef Petteri Luoto

Photo & Plating: Maija Lähdesmäki / @onblueplate

 

 

 

 

 



Read more

Get Noodelist From Your Local Stores

Get Noodelist From Your Local Stores

Noodelist Tastings in Palo Alto & Petaluma

Noodelist Tastings in Palo Alto & Petaluma

Noodelist Noodle Bowl Maker - Michelle Chae

Noodelist Noodle Bowl Maker - Michelle Chae

Your Cart

Your cart is currently empty. Click here to continue shopping.