Drunken Noodles
The story behind these noodles is ‘you have to be drunk to eat them’. Personally I think they were OK but at the end of the day you are in charge of your own spiciness, make it as hot or as not as you like.
Marinade (6 portions)
| 2 Tab | Soy Sauce |
| 1 Tab | Sugar |
| 2 Tsp | White pepper powder |
| 2 Tab | Vegetable oil |
| 2 Tab | Corn flour |
| Beef | |
| 300g | Loin beef |
| 1 portion | |
| 3 | Kaffir lime leaves |
| 2 | Baby corn |
| 2 branches | Fresh pepper corns. If in a bottle then 1 Tab |
| 20g | Carrot, cut into chunks |
| 1 | Long bean, 2cm slices |
| 125g | Wide rice noodles |
| 50g | Tender loin beef |
| 1/4 | Red spur chilli, 2mm slices |
| 1/2 cup | Hot basil leaves |
| 40g | Garlic |
| 55g | Birds eye chillies (quite a few) |
| 1/2 Tab | Black pepper corns |
| 1/2 Cup | Chicken Stock |
| 1/2 Tab | Sugar |
| 1 Tab | Fish sauce |
| 1 Tab | Oyster Sauce |
- Slice the beef into thin slices and put to one side
- In a bowl mix together all the marinade ingredients.
- Add beef to bowl. This can be left covered in the fridge overnight (best) or more than 1 hour
- In a mortar put the Chillies and garlic together. Smash them until the chillies are broken up and mixed with the garlic. Put to one side
- Once the beef has sat for a period; in a wok heat the vegetable oil on a high heat
- On a high heat put oil in a wok add 1 Tab of garlic/chilli mix (more or less to your taste). Turn the heat down to medium
- Add beef and cook until it is 50% done (Centre still very pink).
- Add kaffir lime leaves, fresh pepper corns, and carrot. Mix and wait 30 seconds.
- Add chicken stock, sugar, fish sauce, and oyster sauce. Taste and adjust
- Add hot basil quickly stir and serve