Drunken Noodles are thought to originate from Thailand and this stir fried noodle dish is similar to other family recipes such as pad-tai or phat si-io which is flavored differently. Normally this dish is made up of soy sauce, fish sauce, oyster sauce, garlic, meat, seafood or chili, which give a distinct spiciness. The name drunken noodle is thought to have stemmed from the use of rice wine, but alcohol is normally not found in many Thai dishes. Another theory is that someone came home drunk and made a noodle dish with whatever ingredients were available. Regardless of which theory you believe, the dish is super tasty!
This drunken noodles dish is very delicious and what makes this dish so flavorful is the mix of the spicy garlic chili sauce with a reduction with lime juice to balance out the flavor. The baby bok choy provides a textural contrast along with the bold pork flavor lightly marinated with soy sauce. The thickness of the noodles really soaks up all the sauce providing a rich context of flavor. I recommend pairing up this tasty dish with a #Sappora beer or #Sake!
Drunken Noodles with Ground Pork
Drunken Noodle
Ingredients:
>6 oz of (3/8" wide) rice noodles OR 8 oz of #Traderjoes Pappardelle Pasta
>16 oz of 80% lean/20% fat ground pork (I used Trader Joe’s brand)
>1-1/2 teaspoons plus 1/4 cup of soy sauce
>1/4 cup of brown sugar
>1 teaspoon of ground ginger
>1 teaspoon of ground black pepper
>2-1/2 teaspoons of lime juice (or 2 limes) plus extra lime slices for serving
>1-2 teaspoons of Asian chili-garlic sauce
>2 tablespoons of olive oil
>2 heads of baby bok choy (stalks separated and sliced thin, about 1/2 inch thick)
>1/2 cup of fresh cilantro or Thai Basil
>1 scallion, sliced thin
General directions:
1) If using Pappardelle Pasta: Boil water on high with Salt until bubbling, Boil for 10-12 minutes until dente, then drain.
2) If using Rice noodles: Cover noodles with very hot tap water in a large bowl and stir to separate. Let the noodles soak until soft or pliable and not fully tender, 25-30 minutes; then drain.
3) Next, add 1-1/2 teaspoons of soy sauce into ground pork, then place in the fridge for a minimum of 10 minutes or up to 1 hour.
4) In a separate mixing bowl whisk together: 2-1/2 teaspoons of lime juice, ground pepper, brown sugar, ground ginger, and chili-garlic sauce together. Dice Shallot into small pieces.
5) Next add a dash of olive oil to the pan and heat on high adding in the shallot, and then break up the ground pork and cook until brown/ all the way through. About 8-10 minutes. Transfer to a separate bowl once fully cooked. Chop baby bok choy into small pieces for next steps.
6) In the empty frying pan, now add a dash of olive oil (or vegetable oil) on high heat. Add in the baby bok choy stalks and cook until spotty brown for about 2 minutes. Then add in the leafy portion of the bok choy and cook for a minute then transfer into the ground pork dish.
7) (For rice noodles) Using the same pan wipe pan down and use a little oil to soften noodles, add the soy sauce mixture on top and cook with a cup of water for 5-10 minutes.
*(For cooked Pappardelle Pasta)- Add directly to pan and coat with soy sauce for a minute, then add in the pork/ and mix thoroughly to serve
8) #voila #drunkennoodles are ready to serve! Time to garnish with a side of fresh lime wedges! Brought to you by #cookingwkara
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