Andrea Nguyen was inspired by Vietnam's roast duck–egg noodle soup, called mi vit tiem, to make this mi ga tay ("mee ga tey"), which literally means egg noodle soup with Western chicken.

Ingredients

• 1 small carrot, shaved with a vegetable peeler into 2-inch-long strips (about 1/2 cup)
• 1 jalapeño chile, unseeded, thinly sliced (about 1/3 cup)
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 2 1/2 pounds roast or fresh turkey backs, wings, or necks
• 1 medium yellow onion, cut into 1-inch pieces (about 2 cups)
• 1 medium fuji apple, peeled, cored, and coarsely chopped (about 1 cup)
• 1 (2-inch) piece fresh ginger, peeled, quartered lengthwise, and smashed
• 1 tablespoon kosher salt
• 1 1/2 whole star anise
• 9 cups water
• 6 to 8 dried shiitake mushrooms
• 1 cup boiling water
• 3/4 teaspoon chinese five spice
• 2 tablespoons soy sauce (such as kikkoman)
• 12 ounces dried chinese egg noodles, cooked according to package directions (such as wel pac)
• 1 1/4 pounds leftover roast turkey, torn into bite-size pieces (about 4 cups)
• 1/3 cup thinly sliced scallions
• 1/3 cup coarsely chopped fresh cilantro
• 10 to 12 ounces baby bok choy, cut diagonally into bite-size pieces
• 3/4 teaspoon kosher salt, plus more taste
• toasted sesame oil or chile oil, for serving
• ground black pepper or ichimi togarashi, for serving

Directions

1. Toasted sesame oil or chile oil, for serving
2. Ground black pepper or ichimi togarashi, for serving