Drunken Noodles

Prep Time
15 min
Cook Time
6 min
Servings
2-4 people, or 1 cookbook writer
Drunken Noodles

Chef Jet Tila shares his fav late night drinking dish from his cookbook 101 Asian Dishes You Need To Cook Before You Die

Ingredients
Sauce
5 tablespoons sweet soy sauce*
3 tablespoons vegetarian oyster sauce*
3 tablespoons Maggi sauce*
1 tablespoon sugar
2 teaspoons sriracha sauce
2 cloves minced fresh garlic
6-8 basil leaves cut into thin strips**
3 tablespoons peanut oil
2-3 cloves of garlic, minced
1-2 serrano peppers, thinly sliced
5 ounces extra firm tofu, cut into bite-sized chunks
1/2 medium white onion, sliced
3-4 cups fresh rice noodles*
1/2 cup grape tomatoes, halved
1 cup torn basil leaves, loosely packed**
Directions

First combine all the ingredients for the sauce in a glass and set that shit aside.

When your ready to get cooking, heat the oil over a medium-high heat in a large saute pan. When the pan starts to slightly smoke, add the garlic and saute until it starts to brown. Stir in the peppers, diced tofu, and onions, folding constantly until the tofu starts to get a little golden, 1-2 minutes.

Add the fresh rice noodles and saute until they are soft and slightly browned on the edges, about 2 minutes. Add the sauce, tomatoes, and basil and toss them together to combine for about 3-5 minutes. Makes sure the noodles completely absorb the sauce and then serve right way.

* try your local thai market for this stuff, like Bangkok Market here in LA. Still can’t find it? You can def get it all online.

** you wanna try and use Thai basil here but you can just use the stuff you find at neighborhood grocery store in a pinch.

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