Flashback to Halloween.... Dex gets a horrendous case of the stomach flu. It lasts for 6 days! Followed by Maddie. Then, Millie. I managed to escape the dreaded disease... Or, did I?
Oh no, I did not! Twelve, yes 12, days later, while on my long-awaited sabbatical, the symptoms manifested themselves violently. There was no dining, no reading, no photography, and very little shopping (much to my husband's pleasure.) However, there was plenty of sleeping.
I did manage to take 4 random photos with my phone which don't really even resemble the vacation.
I do have to admit that it was better than the trip I took to San Francisco a few years ago when I had the swine flu. And, the saving grace of the trip was the restaurant we visited just before we flew home. Slurping Turtle was delicious. Since I was still adjusting to consuming food, I ordered "Slurping Noodles" which turned out to be perfect.
I tried to recreate the dish and came pretty close. It was a quick and easy dinner and all the kids like it.
Copy Cat from Slurping Turtle, Chicago
2 quarts chicken or vegetable stock
1 Tablespoon soy sauce or Braggs Liquid Aminos
1 Tablespoon coconut oil
1 cup carrots, match stick or thinly sliced
1 cup mushrooms, sliced
1 cup napa cabbage, shredded
½ cup broccoli florets
8 ozs straight cut rice noodles or vermicelli
Shrimp, use your preferred size
3-4 green onions, greens only slice on diagonal
¼ cup cilantro,
French Fried Onion, garnish
In coconut oil, sauté carrots, mushrooms, and cabbage for 3-4 minutes over med-hi heat.
Add chicken stock and bring to a simmer over high heat. Add shrimp, broccoli, and rice noodles. Simmer for about 5 minutes or until noodles are soft. Stir in green onions and cilantro.
Garnish individual servings with french fried onions. Slurp away.