Drunken Noodles

Drunken Noodles

One of the best things about living in Taiwan is the availability of cheap, fresh ingredients. We have a little fresh market around the corner from our apartment. It sells a variety of fruits and vegetables as well as freshly made noodles.

Occasionally, we stop after work to pick up a package of chopped stir-fry vegetables. These packs also include some seasoning like garlic, ginger, or cilantro and a form of protein like tofu or chicken. Today, we bought a package full of bell peppers, tofu, and garlic. I added some basil, snap peas, and fresh rice noodles to make my version of Thai Drunken Noodles for less than $4 US. The recipe is as follows:

3 cloves of garlic, chopped
2 tablespoons oil
1 package pressed tofu
1/4 cup white vinegar
1/4 cup vegetarian oyster sauce
1 teaspoon pepper
1 teaspoon white sugar
1 chili pepper (I used a green chili)
1 package rice noodles
1 cup Thai basil
1/4 cup additional oyster sauce
2 tablespoons soy sauce
2 bell peppers
1 cup snap peas
1 cup cherry tomatoes
2 green onions
(Or any vegetables you have on hand)

Begin by whisking together vinegar, oyster sauce, pepper, white sugar, and chili. Marinate the tofu in the mixture while preparing the remainder of the vegetables. Soak the package of rice noodles in warm water for about five minutes. Meanwhile, warm 2 tablespoons of oil in a wok or large frying pan. Add chopped garlic. Cook until softened. Add tofu and its marinade. Heat until the sauce begins to thicken (about 4 minutes). Add in the noodles, additional oyster sauce, soy sauce, and any vegetables you are using. Cook for an additional five minutes. Enjoy!

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May 8, 2013 · 1:21 pm

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