So, this recipe was inspired by an incredible wave of nostalgia I experienced over the weekend about travelling around and seeing new parts of the world otherwise unseen…
Instead of writing about this weirdly delicious thing I created as an homage to a restaurant I had the good fortune of visiting, I decided a more productive means to make that nostalgia go away was by eating several squares of Baklawa in one sitting whilst watching youtube videos of baby animals… yes, I chose to eat those feelings, they were quite tasty in the end. 😛
I have since metabolised my sucrose fuelled baklawa goggles and would now like to share my interpretation of Greyhound Café’s Tokyo Soba .
I took elements from the original dish- the lettuce, strips of chicken breast meat, the flavours of soya sauce and a hint of fish sauce, a very faint hint of japanese La-yu ( chilli oil) or black pepper, the crunch of fresh vegetables, the comforting warmth of garlic- and used ingredients I had to hand to re-work the dish.
You will need ( for 2-3 servings):
3-4 turkey breast slices (1/4″ thick)
1 tsp smoked paprika and 1/2 tsp salt – to season the turkey breast
2 chopped garlic cloves
a good handful and a half of really fresh green beans- trimmed and cut in half
1 tsp honey
a handful of fresh red frisée lettuce
dark soya sauce- for colour
a little fish sauce
a teaspoon of chilli oil
2 bunches soba noodles (they are sold in divided packs to indicate portions- how very clever!)
Boil the soba noodles in water for about 5-6 minutes, they cook very quickly, and then rinse in cold water to prevent them turning mushy and dull. This is a crucial stage you mustn’t miss or your noodles could risk losing out in taste. Set aside.
Whilst the noodles are boiling, pan fry the seasoned turkey breast slices with garlic until they are cooked and tender. This will take about 5-10 minutes as the slices are not very thick. (Woohoo quick cooking protein!) Remove from the pan and slice into thin strips using a sharp cleaver. (The best I could do as I couldn’t pull strips of turkey breast off by hand, as seen in the Greyhound Cafeé version.
In the same pan, add a little more oil and heat it up really well. Add the green beans and sauté for about 1 minute. Sprinkle on a little himalayan salt and a drizzle on a tiny little teaspoon of honey and dark soya sauce and watch this caramelise around the beans. Weird, I know- but it adds a unique depth of flavour to the dish as a whole.
Add in the turkey strips, noodles, a further dash of soya sauce, fish sauce, chilli oil, and gently toss.
Plate up with the fresh lettuce leaves and a little finishing flourish of good quality sesame oil.