![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/111.jpg\" "\\"11\\"")
<\/a><\/p>\nSoutheast Asian Capellini with Turkey and Mango<\/strong> This is my most recent crazy(! or odd?) creation that I fell in love with. The idea of combining mango and noodle came from the cookbook, called “Plenty: Vibrant Recipes from London’s Ottolenghi” by Yotam Ottolenghi. There was a recipe where he was using mango in his soba noodle dish, and I found it very interesting.<\/p>\n Here is my version of mango noodle dish. Ground turkey was cooked and seasoned with green onion, ginger, hoison sauce, soy sauce, salt, pepper, and crushed red pepper. This seasoned ground turkey and napa cabbage mango slaw<\/a> were both placed on top of cooked capellini. I loved the layered Southeast Asian flavors from Hoison sauce, mint, cilantro, and ginger.<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u9d8f\u633d\u8089\u3068\u30de\u30f3\u30b4\u30fc\u306e\u305b\u30a8\u30b9\u30cb\u30c3\u30af\u30a2\u30b8\u30a2\u30f3\u30ab\u30da\u30c3\u30ea\u30fc\u30cb<\/strong> \u6700\u8fd1\u4f5c\u3063\u305f\u5909\u306a\u3082\u306e\uff08\uff01\uff09\u3060\u3051\u3069\u3068\u3063\u3066\u3082\u6c17\u306b\u5165\u3063\u305f\u4e00\u54c1\u304c\u30b3\u30ec\u3002<\/p>\n \u30a8\u30b9\u30cb\u30c3\u30af\u30a2\u30b8\u30a2\u30f3\u30ab\u30da\u30c3\u30ea\u30fc\u30cb\u767d\u83dc\u30de\u30f3\u30b4\u30fc\u30b9\u30ed\u30fc\u306e\u305b\u3002<\/p>\n \u30bf\u30a4\u30c8\u30eb\u3001\u9577\u3063\u3002<\/p>\n \u5148\u65e5\u56f3\u66f8\u9928\u3067\u501f\u308a\u305f\u672c\u306e\u4e2d\u306b\u3001\u854e\u9ea6\u3068\u30de\u30f3\u30b4\u30fc\u3092\u3042\u308f\u305b\u305f\u30ec\u30b7\u30d4\u304c\u3042\u3063\u3066\u3001\u305d\u308c\u81ea\u4f53\u306f\u4f5c\u308a\u305f\u3044\u3068\u601d\u308f\u306a\u304b\u3063\u305f\uff08\u82e6\u7b11\uff09\u3093\u3060\u3051\u308c\u3069\u3001\u30a2\u30a4\u30c7\u30a2\u306f\u9762\u767d\u3044\u306a\u3042\u3001\u3068\u601d\u3063\u3066\u3044\u3066\u3002\u3002\u3002<\/p>\n \u9069\u5f53\u306b\u51b7\u8535\u5eab\u306b\u3042\u3063\u305f\u3082\u306e\u3068\u3001\u5148\u65e5\u4f5c\u3063\u305f\u767d\u83dc\u30de\u30f3\u30b4\u30fc\u30b9\u30ed\u30fc<\/a>\u3092\u4f7f\u3063\u3066\u3001\u3067\u304d\u305f\u306e\u304c\u30b3\u30ec\u3002<\/p>\n Hoison \u30bd\u30fc\u30b9\uff08\u6d77\u9bae\u91a4\uff09\u3084\u751f\u59dc\u3067\u5473\u4ed8\u3051\u3057\u305f\u9d8f\u633d\u8089\u3068\u3001\u767d\u83dc\u30de\u30f3\u30b4\u30fc\u30b9\u30ed\u30fc\u3092\u8339\u3067\u305f\u3066\u30ab\u30da\u30c3\u30ea\u30fc\u30cb\u306b\u306e\u305b\u305f\u3060\u3051\u3002<\/p>\n \u5c11\u3057\u7518\u304f\u3063\u3066\u3001\u5c11\u3057\u8f9b\u304f\u3063\u3066\u3001\u5c11\u3057\u30df\u30f3\u30c8\u5473\u3001\u5c11\u3057\u9999\u83dc\u5473\u3001\u5c11\u3057\u751f\u59dc\u5473\u3001\u5c11\u3057\u9178\u3063\u3071\u304f\u3063\u3066\u3001\u5c11\u3057\u30d5\u30eb\u2015\u30c6\u30a3\u2015\u3001\u3068\u3044\u3046\u30a8\u30b9\u30cb\u30c3\u30af\u30a2\u30b8\u30a2\u30f3\u306a\u5473\u306e\u91cd\u306a\u308a\u304c\u500b\u4eba\u7684\u306b\u304b\u306a\u308a\u597d\u307f\u3002<\/p>\n studio r<\/a> \u306b\u53c2\u52a0\u3057\u3066\u307e\u3059\u3002<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Southeast Asian Capellini with Turkey and Mango Lunch October 2, 2011 This is my most recent crazy(! or odd?) creation that I fell in love with. The idea of combining mango and noodle came from the cookbook, called “Plenty: Vibrant Recipes from London’s Ottolenghi” by Yotam Ottolenghi. There was a recipe where he was using […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-22097","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22097"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22097\/revisions"}],"predecessor-version":[{"id":22359,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22097\/revisions\/22359"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nLunch October 2, 2011<\/em><\/p>\n
\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff11\uff10\u6708\uff12\u65e5<\/em><\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"