Brittany Noel got her love for cooking from her mother. And one of her favorite dishes has always been Hong Kong Turkey Medallions With Singapore Noodles.
“My mother made that recipe for years,” said Noel, a culinary student at Johnson County Community College. “We had it for summer meals.”
In a nutshell, the recipe calls for cutting raw turkey into small pieces, wrapping them with bacon, marinating them, cooking them and serving them over a noodle dish.
The medallions need to marinate for about an hour. The Asian influence comes into play with the noodles and the use of the wok.
Noel’s mother, Sherry Noel of Concordia, Kan., has an unusual talent.
“She can eat something and tell you exactly what is in it and replicate it perfectly,” Brittany says, “but after that, she can’t remember it. If she doesn’t write it down, we never get to have that dish again. This is one of the good things she wrote down.”
Recipe and food styling by Brittany Noel, 21, a second-year student in the Johnson County Community College culinary program. She is an apprentice at Red Door Grill in Leawood.
About the column
Cooking 101 is a bimonthly column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community College’s Hospitality Management Program.
Hong Kong Turkey Medallions With Singapore Noodles
Makes 12 servings
For the turkey medallions:
2 turkey breasts, boneless and skinless (approximately 3 pounds each)
12 slices bacon, sliced extra-thin
For the marinade:
4 tablespoons oil
1/2 teaspoon garlic powder
2 tablespoons sesame seeds
1/3 cup sliced green onion
1/2 cup soy sauce
1/4 teaspoon pepper
2 tablespoons sugar
For the Singapore noodles:
7 ounces fine dried noodles (rice sticks)
5 tablespoons peanut oil or vegetable oil, divided
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch julienne
1/2 carrot, cut into 1/4-inch julienne
1 1/2 cups fresh bean sprouts
12 whole scallions, cut diagonally into 1 1/2-inch lengths
2 teaspoons sesame oil
2 tablespoons curry powder
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 pinch salt
2 tablespoons chopped fresh cilantro
To make the turkey: Split turkey breasts lengthwise and cut into 24 medallions. Wrap each medallion with a half strip of bacon, place in stainless steel or ceramic pan and set aside.
In a small mixing bowl, combine oil, garlic powder, sesame seeds, green onion, soy sauce, pepper and sugar together; pour over turkey and let marinate in the refrigerator for at least 1 hour.
To make the noodles: Bring a large pot of water to a boil. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Drain and rinse under cold water. Let the noodles air-dry and firm up in a colander.
Meanwhile, place a large, heavy wok over high heat. When hot, add 2 tablespoons oil until it sizzles. Add the ginger, garlic, peppers, carrot, bean sprouts, scallions, sesame oil and curry powder. Stir-fry until fragrant, about 30 seconds.
Push the ingredients to the sides of the wok and add 1 tablespoon oil. Add the noodles and toss over high heat. Pour in the chicken broth and bring to a boil. Add the soy sauce, sherry and salt. Sprinkle on the cilantro and turn out onto a larger platter.
To assemble: Heat remaining vegetable oil in a 12-inch skillet on high heat; place turkey medallions in hot skillet, searing the meat on both sides until golden brown. (You may need to do this in batches, depending on the size of the skillet.) Add remaining marinade, cover and turn temperature to low; simmer for 5 to 7 minutes, until cooked through. Let meat rest in marinade, uncovered, for 10 minutes.
Place turkey medallions on top of the noodles and drizzle with sauce. Serve this dish family-style.
Per serving: 403 calories (19 percent from fat), 8 grams total fat (2 grams saturated), 146 milligrams cholesterol, 19 grams carbohydrates, 59 grams protein, 830 milligrams sodium, 1 gram dietary fiber.