Saturday, May 13, 2017

Drunken Noodles

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)

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
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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