PEPPER NOODLES RECIPES

Steps:

• Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
• Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
• Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.

Steps:

• Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the spicy Italian sausage in the pan to small chunks allowing it to brown in the oil for a few moments.
• Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
• Place in the pan the diced bell peppers, salt, Italian seasoning, and cracked black pepper. Stir to combine. Allow those to saute for about 2 minutes until slightly tender.
• Next, add in the garlic.
• Once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
• Add in the diced tomatoes with their juice.
• To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor. Add in the chopped parsley and about half of the julienned basil.
• Return the browned spicy Italian sausage back into the pan and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors. Then turn the heat off. Stir and keep warm while you prepare the noodles.
• Prepare the egg noodles according to instructions on package.
• Then, drain the noodles very well.
• Add them directly into the sauce, using tongs to gently toss and combine the egg noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.
• To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.