MINTY DRUNKEN NOODLES + TERIYAKI GLAZE

Nathan Straight

ingredients

FOR DRUNKEN SAUCE:

5 T sweet soy sauce
5 T soy sauce
4 T oyster sauce
1 T rice vinegar
1 T lime juice
1 t brown sugar
1 t sambal

FOR WOK:

Peanut oil
4 cloves garlic, minced
fresh Thai chilies, to taste, cut lengthwise
1 large shallot, minced
1 c packed Thai basil leaves (holy basil is best, but Thai sweet will work)
1/2 c packed mint leaves
2-3 chicken breasts or pork chops, roughly minced or thinly sliced
1 medium onion, very roughly chopped
1 red bell pepper, sliced into strips
4-5 scallions, cut into 2" pieces
1 c bean sprouts
1 c long beans, sliced into 1" sticks (optional)
2 T fish sauce, or more to taste
1 package fresh WIDE rice noodles at room temp, strands separated. Refrigerating noodles will make them a nightmare to separate.

ACCOMPANIMENTS:

Thai chiles
Sambal
Scallions
Shredded basil
Chopped peanuts
Lime wedges

FOR TERIYAKI GLAZE:

1/2 c soy sauce
1/2 c mirin; or, 1/2 c sake mixed with 2 T maple syrup (or sugar)
2 T sweet soy sauce
1 T oyster sauce
1 clove garlic, mashed into paste
1 T grated fresh or powdered ginger
2 T cornstarch, slurried with 4 T cold water
1 t sambal oelek (optional)
1/4 t toasted sesame oil (to finish)

directions

FOR DRUNKEN SAUCE:

Mix the regular soy and brown sugar in a bowl until the sugar is mostly dissolved. Stir in remainder of sauce ingredients. Set aside until needed.

IN WOK:

1
In a very hot wok over high heat, add about 2 T peanut oil. Add the chilies, shallot, and garlic and stir-fry for 30 seconds. Add the onion and bell pepper (and long beans if using) and stir-fry for about 1 minute. Add the meat, scallions, and sprouts and cook until meat is just done just done. Add a couple squirts of fish sauce and remove everything quickly to a bowl. Set aside until needed.
2
To the hot wok, add 1-2 T more oil, and when it’s hot add most of the basil and mint then the separated noodles on top. Stir-fry until the noodles begin to soften, maybe 3 or 4 minutes. Give the noodles a few seconds between turns to allow them to take on some color. Add back in the meat and veggies and give it a few good stirs to mix. Add in about half to 2/3 of the sauce and stir-fry to mix it well. Taste the noodles and add more sauce as needed. Throw in the remainder of the basil and mint, a splash of fish sauce, and give it all a quick turn.

FOR TERIYAKI GLAZE:

Reserving starch slurry, add remaining ingredients to small sauce pan and bring to a simmer. Add 2 T starch mixture and continue simmering to desired thickness, adjusting sweetness and adding starch as desired.

Source: Nate