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Drunken Noodles
Sauce
- ¼ cup fish sauce
- ¼ cup sweet soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons chili garlic sauce
- 2 teaspoons corn starch
Mix all the ingredients into a small bowl with the corn starch. Keep aside.
- 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
- 2 tablespoons peanut oil
- ½ pound medium shrimp, cleaned and deveined
- 4 garlic cloves, minced
- 1 serrano chili, sliced, optional
- 1 large yellow onion, sliced
- 1 cup grape tomatoes, sliced in half
- 1 cup Thai basil, leaves only, chopped
- 2 packs of baby bok choy, trimmed and sliced in half
- 2 eggs, room temperature
Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.