On Sunday morning I woke up late and starving! I really had no time to grab anything; the dog was moaning for her morning walk, I had to get to the grocery store for urgent items before they closed at noon and I wanted to make it to the book fair that was set up in the market.
The book fair was well attended and this time, there were plenty of cookbooks.
I bought this 1914 cookbook, edited by the French department store Printemps, “The Best Recipes”. Fragile but serviceable, I’ll definitely try some of the recipes.
The rapacious, but engaging, man at the book stall could speak knowledgeably about chefs, cookbooks and regional cuisine. That’s how he talked me into buying another cookbook for the Burgundy region.
From another book stall, I bought a basic cooking “bible” with pictures and some of the least appetizing looking food I’ve ever seen.
I can’t really reproduce it with my camera but check out this site and you’ll see what I mean: http://www.plan59.com/galleries/scarykids/scarykids.htm
However, the recipes are solid.
Anyway, still starving, I arrived home and hastily put together some items that I imagined would produce a Wagamama-like bowl of noodles.
I had fish cake, turkey, napa cabbage, scallions, mushrooms and eggs to boil. The mistake I made was in buying those pre-cooked ramen soja noodles. I should never shop when I’m hungry. I obviously get silly.
The turkey and scallion are looking good. And then….
Talk about ugly food! A rational person would have realized that the noodles would break up and turn into mush at the first hint of heat. It’s a good thing I ate a lot of Chef Boyardee when I was a kid; this tasted okay 🙂 But it was not Wagamama-like.
At least I steamed the mushrooms, fish cake and napa cabbage. The natural freshness of these made up for the canned like texture of the noodles. Please use fresh or dried noodles for this recipe. But you probably know that.
1 lb of turkey or chicken, cut into bite sized pieces
3 or 4 scallions, sliced
1 tablespoon of tamari soy sauce
1 tablespoon of mirin
1 tablespoon of sake
1 teaspoon of sesame seed oil
2 tablespoons of vegetable oil
Fresh or dried noodles, minimally cooked
1/2 head of napa cabbage
1 cup of mushrooms, sliced
1 fried fish cake, sliced
2 boiled eggs
Parsley or furikake
Combine the turkey or chicken with the scallions, soy sauce, mirin, sake, sesame seed oil and marinate for 1 hour.
Meanwhile, steam the cabbage, mushrooms and fish cake for about 5 minutes.
Saute the turkey mixture in the vegetable oil until lightly browned. Add the noodles and stir fry for about 2 minutes.
Assemble the bowl with the turkey and noodles, cabbage, mushrooms, fish cake and 1/2 boiled egg sprinkled with parsley or furikake.
Wine suggestion: Cremant de Bourgogne