The dish was silky creamy with a summery aroma of lime leaf and delicate tanginess from the orange juice. The eggplant gave richer bites without interfering on the textures. The stock, turkey and Parmesan gave that full mouthfeel typical of umami..
So this is what I came up with:
Rice noodles in an aromatic creamy broth with turkey and eggplant
Ingredients (makes 2 servings):
- 4cups liquid (milk + water)
- ½ tbsp instant chicken stock (or substitute part of the water with a fresh stock)
- 200gr turkey, diced small
- Half eggplant, diced
- Half onion, diced
- 1/2 Kefir Lime leaf, julienned
- 5 black peppercorns
- 1/2 cup of orange juice
- 2 bundles flat rice noodles
- 2 tsp of cornstarch
- Parmiggiano Reggiano
- Canola oil
Season the milk and water mixture with the instant stock, black pepper, some salt and bring to a simmer. In the meantime let the diced onion sweat in some canola oil, add the diced turkey and sauté it with the onions. Add the diced eggplant, the shredded lime leaf, some salt and let cook. After few minutes, add the orange juice and let it evaporate almost completely. Set aside to cool down a little.
When the milky water is simmering, add the rice noodles and let them cook as instructed on their package (slightly undercook them). Drain them using a fine sieve and reserve the liquid. Return the milky broth to the pot, let it come back to a simmer and thicken it with the cornstarch dissolved in some cold water.
When the broth will be nice and creamy, add the noodles back to it with the turkey-eggplant mixture. Dish it in serving bowls sprinkling some more black pepper and grated parmiggiano reggiano on top.