Friday, July 6, 2012

Drunken Noodles


A few months ago I was watching a show on TV.  The guests on the show talked about the best dish they’ve ever eaten.  And for the most part I had it on for background noise, cause the channel repeats show, after show, after show.  That’s when I noticed the dish they were talking about called “Drunken Noodles”.  You’ll notice that there is no alcohol in the ingredients.  The drunken name refers to the heat on the noodles, and the amount of water you’ll need to drink to cool it down.  The first time I made it, there was no heat, so I added in the hot chili oil, while cooking and as a “finishing” oil. Makes all the difference!


I’ve made this now twice and I think I have it down, but I think it’s one of those recipes that I will continue to make and continue to change it.  Where is the most recent rendition:




Drunken Noodles
3 T Light Soy Sauce
1 T Dark Soy Sauce
1 T Oyster Sauce
2 T Fish Sauce
3 T Oil (Canola or Peanut-I used Olive)
2-3 Garlic Cloves, minced
2 Eggs
⅓ lb Chicken (Beef or Pork) sliced thinly against the grain.
½ onion, sliced
4 Cups fresh rice noodles, separated ( I used these and didn’t like them, so the second time I used Fettuccini)
1 Cup Basil, loosely chopped
½ Medium Tomato, diced
½ t. white pepper
Hot chili oil, to taste.
 
Directions:

Combine first 4 ingredients in a small bowl and set aside

Heat oil in pan and sauté pan and sauté garlic until lightly brown.
Add eggs and lightly scramble until set.
Add meat and onions folding constantly until the meat is almost fully cooked.
Add fresh noodles, sauce tomatoes and basil.  Toss to combine about 3-4 minutes.

Serve.



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