Where has the summer gone? Is it already time to pack up our smiles and go forth with are gloomy winter hesitance? The days are getting shorter and the longing to walk outside without a jacket past the early evening is far and few between. It is that feeling of loss. The loss of sleeping in, the loss of eating on the balcony, the loss of a impending vacation. It is back to school today, and forever my mornings will be different. No more Mrs. nice guy it's on schedule from now on.
I am still a little new to this blog thing, and mastering the photography is a very big learning step for me. How I admire all those blogs out there with beautiful photography. I will someday figure it all out and will be giddy with glee to be able to join the ranks of them. I am searching for who I really am. More a cook or a baker. I am torn , I am having a hard time to decide if this blog should be a specific baking blog or a blending of everything that comes out of my kitchen. Either way, it is in it's growing stage and we will just have to see where it will go.
300 g skinless and boneless turkey breast or skinless and boneless chicken thigh/leg, cut into small pieces
10 oz fresh or dried egg noodles
3 tablespoons cooking oil
2-3 cloves of garlic, minced
½ cup slice cucumber and 1 small yellow pepper
1/4 shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce or Pad Thai sauce
2 tablespoons water
½ teaspoon soy sauce-Ketjap Manis (Indonesian soy sauce)
1teaspoon oyster or Pad Thai sauce
½ tablespoon Worcestershire sauce
1 teaspoon Premium sweet vinegar ( all available at Asian markets)
3 dashes white pepper
1 teaspoon brown sugar or white
½ teaspoon sesame oil
1 teaspoon grated ginger
Grate the ginger and add all the ingredients to a large bowl. Stir to combine and add in the turkey or chicken. Let sit in marinade for at least 15-20 minutes.
Prepare the egg noddles. Follow the instructions according to the package.Heat up a wok/ frying pan with 1 tablespoon of the cooking oil. when the wok is heated, add the turkey into the wok/ frying pan and pan fry the turkey until slightly charred and blackened on both sides.
Remove the turkey from the wok/ frying pan and into a clean bowl set aside.
Clean the wok/ frying pan and heat it up with the remaining 2 tablespoons of oil. Add the minced garlic and stir fry until light brown or aromatic. Add the shredded cabbage and yellow pepper in to the wok/ frying pan and do a few quick stirs. Stir in the noodles, soy sauce, oyster/ Pad Thai sauce and water. Continue to stir fry until the noodles are well blended with all the seasonings and completely cooked through. Add more to taste of any of the above seasonings a little more oyster suace, soya sauce, etc.. until you tweak it to your likening. Add in a little Thai sweet basil leaves and transfer to serving bowls and sprinkle on some slice spring onion, slice cucumber, cilantro. A great meal for two, or three.. Serve immediately.