Food

Out of context: Reply #1080

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  • BuddhaHat7

    Drunken noodles
    Ingredients
    300g chicken mince
    375g wide rice noodles
    4 tbsp vegetable oil
    1 tbsp minced garlic
    2-4 minced red chillies
    1/4-1 tsp chilli powder (depending on how hot yours is)
    1/2 tsp white pepper
    3 kaffir lime leaves, julienned
    1/2 cup sliced carrots
    1/2 onion, sliced
    1/2 cup baby corn (I don't usually bother and add more broccolini or Asian greens)
    1 cup Chinese broccoli/broccolini
    1/2 cup holy basil

    Sauce
    60ml fish sauce
    30ml sweet soy (ABC sauce)
    25ml Golden Mountain sauce
    60ml oyster sauce
    3 tsp sugar

    Directions
    Soak rice noodles for 1 hour in cool water. Drain.
    Heat wok to medium, add 2 tbsp oil, add garlic and chillies and stir.
    As garlic begins to brown, add meat, cook 1-2 minutes.
    Add chilli powder and white pepper, stir in for 1 minute.
    Add lime leaves, then add each vegetable one at a time, cooking around 1 minute each. Add broccoli/broccolini last, stir in, add a splash of water and cover until broccoli softens slightly, usually around 2 minutes. Remove lid and let remaining water cook out.
    Transfr everything from wok into a bowl, wipe wok clean, and bring back up to high heat.
    Add 2 tbsp oil and add noodles stirring like crazy 1-2 minutes. Noodles will soften and start to stick, keep moving as vigorously as you can.
    Add meat and veg back to wok and pour in sauce, cooking and stirring 1-2 minutes.
    Add basil and turn off heat.
    Serve with deep fried basil leaves if you can be bothered with the extra effort.

    BuddhaHat 7Permalink
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    • Keep 'em coming.palimpsest
    • Well, hello there.
      Out of curiosity, though: why both minced fresh chillies *and* chilli powder?      Continuity
    • @Continuity different kinds of heat sensation, the fresh chillies give a punchy tasty sort of heat, the very fine chilli powder has a more long drawn out heatBuddhaHat
    • and it sticks around a bit longer. Good question, I had to think about that for a bit.BuddhaHat
    • Aaaah, well it makes sense to me!Continuity
    • When making Indian food I always bloom whole spices in the beginning and add them ground later. Not sure it makes a diff but it feels like it.palimpsest
    • It does, actually.Continuity
    • Ayyyyeeeee that looks betterpango
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