Udon Noodles with Black Tea-Glazed Turkey, Stir-Fried Napa Cabbage and Sesame Cucumber

Instructions

1. 1

   1. In a bowl, whisk together the black tea, 3 tablespoons soy sauce, honey, 1 tablespoon rice vinegar, cornstarch, and water until smooth. Add the sliced turkey and marinate for 10 minutes in the refrigerator.

2. 2

   2. Meanwhile, combine the cucumber with the remaining 1 tablespoon rice vinegar, 1 teaspoon sesame oil, half of the sesame seeds, and a pinch of red pepper flakes if using. Set aside to lightly pickle.

3. 3

   3. Heat a wok or large skillet over medium-high heat. If you want to keep the turkey warm afterward, preheat the oven to 200 °F / 95 °C.

4. 4

   4. Add 1 tablespoon vegetable oil to the hot wok. Add the turkey with its marinade and stir-fry for 4 to 5 minutes, stirring, until fully cooked and the sauce turns glossy and thickened. Transfer the turkey to a plate; if desired, keep it warm in the oven at 200 °F / 95 °C.

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   5. In the same wok, add the remaining 1 tablespoon vegetable oil, the garlic, ginger, and the white part of the scallions. Stir-fry for 30 seconds until fragrant.

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   6. Add the napa cabbage and cook for 2 to 3 minutes until slightly wilted but still textured. Add the udon noodles and the remaining 1 tablespoon soy sauce. Stir-fry for 2 minutes so the noodles heat through and absorb the flavor.

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   7. Return the glazed turkey to the wok, add the remaining sesame oil, and toss for 1 minute to combine everything היטfully.

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   8. Divide the noodles with turkey and napa cabbage among four plates. Finish with the sesame cucumber, the green part of the scallions, and the remaining sesame seeds. Serve immediately.