Leftover Roast Turkey And Chinese Egg Noodle Soup Recipe

Ingredients For Leftover Roast Turkey And Chinese Egg Noodle Soup Recipe

• 2 inch 1 small carrot, shaved with a vegetable peeler into long strips
• 1 Jalapeno chile, unseeded, thinly sliced
• 0.25 cup White Vinegar
• 0.25 cup Water
• 1 tablespoon Granulated sugar
• 0.25 teaspoon Kosher salt
• 2.5 pound Roast or fresh turkey backs, wings, or necks
• 1 inch 1 medium yellow onion, cut into
• 1 Medium fuji apple, peeled, cored, and coarsely chopped
• 1 piece Fresh ginger, peeled, quartered lengthwise, and smashed
• 1 tablespoon Kosher salt
• 1.5 Whole star anise
• 9 cup Water
• 6 Dried Shiitake Mushrooms
• 1 cup Boiling water
• 0.75 teaspoon Chinese Five Spice
• 2 tablespoon Soy sauce
• 12 ounce Dried chinese egg noodles, cooked according to package directions
• 1.25 pound Leftover roast turkey, torn into bite size pieces
• 0.33000000000000007 cup Thinly sliced scallions
• 0.33000000000000007 cup Coarsely chopped fresh cilantro
• 10 ounce Baby bok choy, cut diagonally into bite size pieces
• 0.75 teaspoon Kosher salt, plus more taste
• Toasted sesame oil or chile oil, for serving