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.
Drunken Noodles
Serves 2
6 ounces
dried flat rice noodles (the Pad Thai sort)
Sauce
1 tablespoon
Golden Mountain Seasoning Sauce(replaces oyster sauce)
optional
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
1 lime
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.
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