Happy New Year! It feels so good to be blogging once again.
Starting off 2012 with a yummy Asian-inspired meal. My inspiration for this dish came from the October 2011 issue of Food Network Magazine. I definitely changed it up a bit though and was very satisfied with the results.
Start by boiling water in a large pot for the noodles.
Then, prep your veggies.
- Slice up 1 onion, 1 red pepper, and 1 green pepper.
- Mince up a few cloves of garlic. (I used 3.)
- Chop 1 bunch of scallions (the green and the white parts).
Next, make the sauce.
- Mix 1/4 cup Korean Teriyaki Stir-Fry Sauce with 2 tablespoons rice wine vinegar.
- Add a few splashes of tamari and stir to combine.
Now you’re ready to start cooking…
- Heat 2 tablespoons vegetable oil in a large skillet over high heat.
- Add the peppers and the onions.
- Sauté until softened just a bit. (You want some crunch still.)
- When the veggies are ready, push them to one side of the skillet and another tablespoon of vegetable oil.
- Add the garlic and cook for about 1 minute.
- Add a package of ground turkey, breaking it up with a wooden spoon.
- Cook until the turkey is browned, about 5 minutes.
- Mix the meat and the vegetables together.
- Then pour in half of the sauce.
- Add all of the scallions.
- Mix everything to combine.
- When the pasta is ready, drain it and toss it with a few teaspoons of sesame seed oil. Reserve 1 cup of the pasta water!
- Add the pasta to the veggie and meat mixture.
- Add the 1 cup of reserved pasta water, the remaining sauce, and 1 more teaspoon of sesame seed oil.
- Finish with sesame seeds for some added texture and crunch.
*On a side note, after eating this meal, I realized that I really do love pappardelle noodles but rarely use them. One of my resolutions is to use pappardelle more in the new year! Also, sorry the pictures aren’t my normal quality. The camera was dead so I reverted back to using my iPhone.