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Thai Drunken Noodles with Fullblood Wagyu Beef
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
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.
Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives.
Serve immediately, and enjoy!
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