Chef Jet Tila's Drunken Noodles
- Knife cuts for all items should be cut to chopstick size. Uniform knife cuts ensure even cooking which preserves flavor and texture. All protein and vegetables should be cut to uniform similar sizes. Not too big and not too small.
- Mies en place. Have sauce, protein, and vegetable items ready before you cook. Once your wok is at 450 degrees, you are can’t take a break because you forgot an ingredient.
- Sauce. Make a stirfry sauce with all of your wet ingredients. Remember sugar is always added to sauces even though it’s a dry ingredient. Don’t be afraid to double just the sauce in case you over measure proteins or sauce.
- Heat! Never start cooking until you see white smoke. Canola or peanut oil is best. Be sure to use high temp, low flavor oils for stirfry. Never use Virgin olive oils or sesame oils to start stirfry. You can add sesame later when the woks cools slightly after adding ingredients.
- Clean the wok immediately after use and dry over heat on the stove. Never let it sit with food inside it for extended period of times. No dishwasher for carbon steel or iron woks.
- Use salt to scour out rust or debris when necessary to aid in seasoning the metal.
- Taste and adjust before you serve. Different brands of sauces will vary in flavor. So the same recipe will not be consistent based on ingredients used. Taste and adjust according to the "yum" flavors.
- T Tbsp Mushroom Soy Sauce
- 2 Tbsp. Sweet Soy Sauce
- 1 Tbsp. Oyster Sauce
- 1.5 Tbsp. Fish Sauce
- 1 Tbsp Sugar
- 1 Tsp Siracha Sauce
- 1 Tsp Minced Garlic
- 6-8 Thai Basil Leaves, chiffonade
- Combine sauce ingredients in a small bowl and set aside.
- 3 Tbsp. Canola or Peanut Oil
- 2-3 Garlic Cloves, minced
- 1-2 Serrano Chilies, sliced thin
- 2 Eggs
- ⅓ Lbs. Beef, Pork or Chicken, thin sliced against the grain.
- ½ Medium White Onion, sliced
- 3-4 cups Fresh Rice Noodle, separated
- ¼ cup Chinese Rice Wine
- 1 cup Thai Basil leaves, loosely Packed
- ½ cup Grape Tomatoes, halved
- Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
- Add eggs in and lightly scramble until barely set.
- Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
- Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
- Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot.