Chinese Noodles with Turkey in Plum Sauce

Five Spice Powder

• 2 tbsp whole star anise
• 1 cinnamon stick, broken in half
• 1 tbsp dried fennel seeds
• ¾ tbsp ground cloves
• 1 oz Sichuan peppercorns

Chinese Plum Sauce, Turkey and Vegetables

• 2 ½ oz oil, divided
• 2 garlic cloves, divided
• 9 oz turkey breast fillet, skinless cut in strips (½ in. x 1-1½ in.), patted dry with paper towels
• 3 pinches ground white pepper
• 1 fresh red chili, deseeded, chopped
• 2 oz shallots, halved
• 1 in. ginger, fresh root, peeled, sliced
• 17 ½ oz purple plums, pitted, halved
• 1 ½ tbsp oyster sauce
• 1 oz soy sauce, light
• 1 oz soy sauce, dark
• 49 ½ oz water, divided
• 1 ½ oz brown sugar
• 2 tbsp black vinegar (e.g. Chinkiang)
• 1 tbsp fermented black beans, with chili
• 1 tbsp Chinese rice wine (Shaoxing Hua Diao)
• 9 oz Chinese wheat noodles
• 9 oz pak choi, cut diagonally in pieces (see Tip)
• 7 oz carrots, julienned (2 in. long, ¼ in. thick)

Assembly and serving

• 3 - 3 ½ oz bamboo shoots, canned, drained, cut in sticks (¼ in.)
• sesame seeds, toasted, to garnish
• spring onion, sliced on the bias (¼ in.)
• sesame oil, for drizzling