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Thai Drunken Noodles with Wagyu Beef

Thai Drunken Noodles with Fullblood Wagyu Beef

Prep Time: 45 Minutes 
Cook Time: 20 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Noodles
  • 16 OZ Wide Rice Noodles
  • 4 QT Water
  • Grapeseed Oil (to coat the noodles)
Sauce
  • 1/2 CUP Soy Sauce
  • 1/2 CUP Water
  • 1/4 CUP Oyster Sauce
  • 3 TBSP Dark Brown Sugar
  • 3 TBSP Fish Sauce
  • 6 Garlic Cloves (minced)
  • 1 TBSP Fresh Ginger (minced)

          Tools

          • Large Wok
          • Wooden Chopsticks
          • Large Pot

          FIRST STEP

          Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

          PREPARING THE NOODLES

          Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes.

          Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick.

          PREPARING THE SAUCE

          In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve.

          PREPARING THE FULLBLOOD WAGYU BEEF

          Add the grapeseed oil to a large wok, and heat over high heat.

          Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces).

          Let them caramelize for 30 seconds.

          Then using a chopstick, flip the beef strips over. Cook for another 15 seconds.

          Remove the beef strips from the wok, and place them on a plate.

          PREPARING THE THAI DRUNKEN NOODLES

          Return the wok to high heat.

          Add in the sliced Thai red chilies, julienned red bell pepper, and julienned yellow onion. Cook for 3 minutes (sautéing quickly).

          Add in the sauce, and bring it to a boil.

          Then, add in the noodles, and toss to coat the noodles.

          Toss to combine. Continue cooking until the sauce has cooked down and starts to coat the noodles.

          Note: You want a little brown on the noodles, so don’t be alarmed by a little char.

          Remove the wok from the heat.

          FINAL STEPS

          Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives.

          Serve immediately, and enjoy!


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