Saturday, May 13, 2017
I looked up several recipes for Drunken Noodles and took a little from each. You can make this dish with fried tofu as well but I decided to just do broccoli and add some
salty cashews to the mix.
6 ounces dried flat rice noodles (the Pad Thai sort)
1 tablespoon Golden Mountain Seasoning Sauce(replaces oyster sauce)
1 teaspoon sesame oil
4 tablespoons rice vinegar
1/4 vegetable broth
1/4 cup tamari or soy sauce
4 tablespoons brown sugar
2 teaspoons peeled and finely grated ginger
1-2 cloves garlic minced
red pepper flakes ( I used 1/2-1 teaspoon)
hot sauce (optional)
handful of chopped fresh cilantro (optional)
handful of salted cashews (optional)
broccoli or fried tofu or both!
Cook the rice noodles in hot water for 8 minutes or following the package instructions then drain and refresh under cold running tap. Since we will stir-fry the noodles, you can under cook a bit.
Whisk Drunken Noodle sauce together and season to taste. Pour sauce over cold noodles and let sit while you heat up for wok or pan. Add a bit of oil to pan, add cut up broccoli to pan and sauté, once soft, add noodles with sauce.
Give it all a good sautéing until sauce becomes a bit sticky and all the broccoli is coated. Add salted cashews to the serving bowls.