I don’t know about you, but I still have plenty of remains of the Big Bird in my fridge. I have doled it out in soups and sandwiches and stocked the freezer, but one of my favourite ways to use leftover turkey – or roast chicken, for that matter – is in a big, crunchy salad. My mom has been making slaws with Ichiban noodles since I was a kid – the addition of peas and turkey makes this kind of like a bowl of soup, without the soup. Soup you can eat with a fork.
For two big, shallow bowls, or enough to put on the dinner table as a side, here’s what I do:
– Crush a bag of Ichiban noodles (spicy chicken is my fave, although you’ll just use a sprinkle of the packet) in its bag, then open it up and shake the contents out onto a baking sheet – it should fit in the toaster oven. Add a handful of sliced almonds and toast until everything smells nutty.
– Mound a generous amount of thinly sliced cabbage or coleslaw mix in a bowl. A couple handfuls per person, I’d say.
– Get a jar, and pour in about 1/4 cup olive or canola oil, 2-3 Tbsp. sugar (it’s sweet), 3-4 Tbsp. rice vinegar and a sprinkle of the seasoning packet. Shake it up.
– Add the toasty nuts n’ noodles to the slaw, top with shredded roast turkey (or chicken), and drizzle the lot with dressing. If you have cold leftover peas, add them too. Toss and eat.