If there’s any one food trend this year, it’s the ubiquitous and equally delicious food mashup.
That’s just the idea behind turducken ramen, a hearty bowl that is equally awesome for Friendsgiving or Thanksgiving leftovers.
Denver-based chef Justin Cucci developed the dish for his seasonal menu at Linger. Cucci, who is the owner behind the Edible Beats restaurant group, came up with the idea alongside his culinary director Daniel Asher. Both are obsessed with Japanese ramen.
On a recent trip to Tokyo, the team was blown away by the deceptively simple soup and its many iterations. “What I love about ramen is that it’s such a customizable dish,” says Cucci. “It’s really so much fun for the guests.”
The recipe was created as a restaurant staff meal originally, which means it’s malleable to your preferences and available ingredients.
For instance, the cranberry Sriracha chutney is a punchy addition as a turkey dipping sauce, or a broth mix itself. And unlike a true turducken, which involves stuffing a deboned duck inside a deboned chicken that’s then packed into a deboned turkey, there are no serious knife skills involved.
“Feel free to use packaged ramen noodles or simple egg noodles that you’d use for a stir fry if you can’t find the fresh ones [from Sun Noodle] that we use at the restaurant,” advises Cucci.
Otherwise, all you’ll need are basic kitchen tools, a set of chopsticks and an appetite.
