After having turkey this past weekend for our Easter dinner, we had plenty of leftovers. And with leftovers, comes an endless list of crafty ideas on what to do with those leftovers to ensure nothing gets wasted. Thus, comes Tong Sum Fun – also known as Macaroni Pasta Soup! With a hodgepodge of ingredients, this is simple to make and a great way to clear out the fridge. It’s similar to a chicken noodle soup, only this time it has a bunch of ingredients from our dinner (and then some). Tong sum fun is also what my mom made frequently for us growing up when we were sick. You know how it is, when one kid gets sick, the other gets sick and repeat.
Although you can honestly add almost anything into this type of dish, our standard was always a good soup broth and macaroni pasta with some sort of veggies and meat. Here’s the one we made with our leftovers from Easter dinner.
- Enoki mushrooms
- Corn kernels
- Beef balls, fish balls
- Chicken stock
In a pot, bring water to a boil and cook pasta according to the directions of the package and strain. Set aside. In a second pot, add chicken stock and bring it to a boil. Add all the remaining ingredients in and cook until they’re thoroughly heated. Add cooked and strained macaroni into a bowl and add the hot soup mix on top. Easy!
Of course, you could just make a salad with the leftovers as well. Here, I have a salad made with turkey, nuts, cucumber, tomato, peppers, egg, spinach, mixed greens, wakame salad and a few blocks of cheddar cheese for good measure. I personally hate adding salad dressing, but you could use something like Italian or a nice balsamic vinaigrette.
And then there’s an udon noodle stir fry with some onion, shrimp, cabbage, pepper and turkey.
There’s not much turkey left for this, but it’s there! Enjoy!