Photo of Gluten-free turkey & vegetable ramen by WW

Gluten-free turkey & vegetable ramen

Points® value
Upgrade your go-to chicken noodle soup with this Asian-inspired turkey version

Meal Items

Chicken stock cube(s)

½ cube(s), 500ml stock

Root Ginger

1 teaspoon(s)


½ clove(s)

Spring Onions

1 medium

Clearspring Organic Japanese 100% Buckwheat Soba Noodles

40 g

East End Garlic Chilli Sauce

5 g

Egg, whole, raw

1 medium

Calorie controlled cooking spray

4 spray(s)

Turkey Breast Mince, raw

75 g

Kale, raw

1 portion(s)

Baby corn

1 portion(s)


1 portion(s)


To make a broth, put the 500ml stock, ginger, garlic, sesame oil, soy sauce and white part of the spring onions in a large pan, then bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Meanwhile, cook the noodles to pack instructions, then drain (reserving the cooking water) and refresh under cold running water. Bring the cooking water back to a boil, then add the eggs and cook for 7 minutes. Drain, cool under cold running water, then peel and halve. Heat the oil in a large pan set over a high heat, add the mince and cook for 5-7 minutes until browned. Add the chilli sauce and cook, stirring, for 1 minute or until fragrant. Strain the broth into the pan, discarding any solids, and bring the mixture to a boil. Add the kale, baby corn and mushrooms, and cook for 3-4 minutes until the turkey is cooked and the vegetables are tender. Divide the noodles between bowls, ladle over the soup and serve topped with the eggs and spring onion greens.