This Turkey Chow Mein is a quick and easy mid-week meal that takes about 30 minutes to put together.... and a life time to blog about.
It's been sitting in my to-do folder for about a month because I took sooooooooo many photographs of it that I LOVED - that I was having a hard time whittling it down to just two. After a while they all sort of looked the same and I had to chip away at them gradually until I was happy with my final choice... which I wasn't - so I had to go find all the deleted originals and start again.
Had I known just how complicated and time consuming taking a photo of a recipe was going to get, I may never have started food blogging in the first place. However, I am now well and truly addicted and we're eating all sorts of weird and wonderfuls... that don't always get blogged.
For instance, last night I threw together a quick chicken shepherds pie type affair, with leeks and mushrooms and it tasted absolutely GAWJUS...
... but it looked like the cat had thrown up on our dinner plates. Not exactly food to share. I spent the entire meal thinking "How can I do this again but next time make it look like something other people might want to try to cook... and then eat?"
I'd had a glass of wine though and after thinking the above sentence... all I could think about was cheesecake.
This happens A LOT.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Turkey Chow Mein Recipe
Prep time - 15 minutes
Cooking time - 15 minutes
Total time - 30 minutes
You will need
A large frying pan or wok
A pot to cook the noodles in
7oz/200g dried medium egg noodles
4 tbsps dark soy sauce
1 tbsp dry sherry or rice wine
4fl oz/120ml chicken stock
1 tsp cornflour
1 tbsp groundnut oil
4 spring onions - thickly sliced at an angle (about 1cm) white parts only reserve the green tops.
2cm/3/4 inch piece of root ginger - peeled and grated
5oz/140g chestnut mushrooms - sliced
1/2 red bell pepper - deseeded and sliced
1/2 orange pepper - deseeded and sliced
9oz/250g turkey breast steak - sliced
2 tbsps cooked sweetcorn (optional)
- Cook noodles according to packet instructions, drain and reserve.
- In a bowl mix together the soy sauce, sherry/wine, stock and cornflour and blend until smooth. Set to one side for later.
- Heat the oil in the wok and stir fry the spring onions, ginger, mushrooms and bell peppers over a high heat for 5 minutes. Remove and set aside.
- Add extra oil to the wok if needed and stir fry the turkey over a high heat for 3 minutes (or until cooked).
- Return the vegetables to the wok along with the noodles and the sweetcorn.
- Pour in the soy sauce mixture and toss everything together until piping hot - about 2 minutes.
- Serve immediately, garnished with spring onion greens and an extra drizzle of soy sauce (optional).
ONE YEAR AGO: Chicken and Butternut Casserole