When I interned at MSR, their cafeteria made these awesome Drunken Noodles. I even had it for my birthday lunch. I've been trying to find a similar one ever since, but just can't find it. The other day I was cooking on a whim and came up with a noodle dish. What I made is not really similar to it, but decent by itself. The next time I make these, I would try to add some lemongrass, maybe. The hunt for good Drunken Noodle continues..
I used Trader Joes' Dried Egg Pappardelle pasta, and it worked really well. Boil the pasta in salted water as per instructions, but keep them fairly al-dante. In the mean while, in a shallow pan, add some oil, and saute one package sliced porcini mushrooms. Once they're sauted a bit, shift them towards the outside of the pan. Add more oil, and add sliced peppers and onions. I used one white onion, 1 red pepper and 1 green pepper. Saute them and add about 3-4 cloves of thinly sliced garlic and grate some fresh ginger. Mix all the veggies and saute for a few more seconds. Prepare the sauce: Lots of mushroom soy sauce, regular soy sauce, salt (I know sounds like a lot of sodium, but as long as you add it in proportion, it's not so bad), sambal paste (or other chili sauce), just a hint of rice vinegar (cause I ran out), some brown sugar, cornflour and water. Add the sauce to the veggies and cook for a few seconds. Mix the noddles with the veggies. Beat 6 eggs, add a pinch of salt. Oil a flat pan (I clean out the flat pan used to saute veggies and use it to make omelets), and add half the eggs and swirl around to make a big, thin omelet. Once it sets, flip and cook the other side. Remove on a chopping board and slice thinly (to match the width of the pasta). Make one more omelet and repeat. Add to the noodles, and add a big handful of basil, broken in half (do not chop. Thai basil would be better, but I only had the usual Italian sweet one, which was ok). Serve hot. This could actually even be served at a party.
I used Trader Joes' Dried Egg Pappardelle pasta, and it worked really well. Boil the pasta in salted water as per instructions, but keep them fairly al-dante. In the mean while, in a shallow pan, add some oil, and saute one package sliced porcini mushrooms. Once they're sauted a bit, shift them towards the outside of the pan. Add more oil, and add sliced peppers and onions. I used one white onion, 1 red pepper and 1 green pepper. Saute them and add about 3-4 cloves of thinly sliced garlic and grate some fresh ginger. Mix all the veggies and saute for a few more seconds. Prepare the sauce: Lots of mushroom soy sauce, regular soy sauce, salt (I know sounds like a lot of sodium, but as long as you add it in proportion, it's not so bad), sambal paste (or other chili sauce), just a hint of rice vinegar (cause I ran out), some brown sugar, cornflour and water. Add the sauce to the veggies and cook for a few seconds. Mix the noddles with the veggies. Beat 6 eggs, add a pinch of salt. Oil a flat pan (I clean out the flat pan used to saute veggies and use it to make omelets), and add half the eggs and swirl around to make a big, thin omelet. Once it sets, flip and cook the other side. Remove on a chopping board and slice thinly (to match the width of the pasta). Make one more omelet and repeat. Add to the noodles, and add a big handful of basil, broken in half (do not chop. Thai basil would be better, but I only had the usual Italian sweet one, which was ok). Serve hot. This could actually even be served at a party.
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