Buckwheat Noodles with fried turkey

The light and crisp texture of the bok choy balances the earthy flavors of the mushrooms and the smokiness of the Turkey in Shawarma paste.

Bok choy is a Chinese cabbage. It has thick white stalks and dark green leaves.

Noodles have universal appeal. They are a traditional Chinese food. They are known in China before the Christian Era. Asian pasta includes large variety of noodles, raging from fine and thin to coarse and thick. Many are made with wheat flour, with or without egg. Most of these varieties are softer and starchier than their Italian counterparts, and the sold fresh or dried. Other varieties are vegetables starch from mung beans.

Rice flour is used for rice sticks or vermicelli and paper-thin rice sheets. Of the many varieties of Asian pasta, the most familiar ones are the Chinese Wontons, Japanese udon, soba and somen noodles.

The range of noodle types is extensive although they are not produced in many shapes, like Italian pasta.

Noodles can be cooked, mixed and combined with just about every variety of meat, seafood and vegetables. Eaten hot or cold, they are used in soups, salads and stir-fries.

Many recipes call for noodles to be cooked twice – first par-boiled and then stir fried or simmered in a soup or sauce. Where this is the case, the preliminary cooking should be brief. Remove the noodles from the heat when they are barely tender, immediately drain them in a colander, and rinse under cold water to stop the cooking process.

Separate the noodles with a fork and add a dash of oil if not using at once. Par-boiled noodles can be prepared in advance. They will keep for several days if stored in a tightly sealed container in the fridge. Perfect choice for Lunchbox Living people.

Note: Rice wine is now easily available but if you don’t want to buy it especially for this dish, use sweet sherry or omit altogether.