DRUNKEN NOODLES RECIPE FOOD NETWORK RECIPES

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MY FAMOUS DRUNKEN NOODLES RECIPE | JET TILA | FOOD NETWORK



My Famous Drunken Noodles Recipe | Jet Tila | Food Network image

Provided by Jet Tila

Total Time 20 minutes

Cook Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Steps:

  • Make sauce: Combine all of the ingredients in a small bowl. Set aside.
  • Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
  • Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
  • Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
  • Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN CUCUMBER NOODLES RECIPE | MOLLY YEH | FOOD NETW…



Drunken Cucumber Noodles Recipe | Molly Yeh | Food Netw… image

Provided by Molly Yeh

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 15

2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cornstarch
2 tablespoons hoisin sauce
1 tablespoon Thai chili paste (I used sambal) 
1 1/2 teaspoons toasted sesame oil
1 tablespoon peanut oil
8 ounces ground chicken
1 small yellow onion, halved and sliced root to stem
1 orange bell pepper, cut into 1/2-inch dice
1 medium clove garlic, minced
1 cup grape tomatoes, halved
2 scallions, thinly sliced
1 pound cucumbers, cut into noodles with a spiralizer on a medium setting
3 tablespoons fresh Thai basil leaves

Steps:

  • In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
  • Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
  • Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more. 
  • Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.

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