How to Prepare Homemade Thai Drunken Noodles with Wagyu Beef
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Quick Thai Drunken Noodles with Wagyu Beef. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Thai Drunken Noodles with Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Drunken Noodles with Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Drunken Noodles with Wagyu Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Thai Drunken Noodles with Wagyu Beef estimated approx 20 minutes.
To get started with this recipe, we must first prepare a few components. You can have Thai Drunken Noodles with Wagyu Beef using 19 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Thai Drunken Noodles with Wagyu Beef:
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
- 1/4 CUP Grapeseed Oil
- 4 Thai Red Chilies (thinly sliced)
- 1 Red Bell Pepper (julienned)
- 1 Large Yellow Onion (julienned)
- 1 1/2 CUP Thai Basil Leaves (roughly chopped)
- 1 CUP Chinese Chives or Garlic Chives (minced)
- Noodles
- 16 OZ Wide Rice Noodles
- 4 QT Water
- Grapeseed Oil (to coat the noodles)
- Sauce
- 1/2 CUP Soy Sauce
- 1/2 CUP Water
- 1/4 CUP Oyster Sauce
- 3 TBSP Dark Brown Sugar
- 3 TBSP Fish Sauce
- 6 Garlic Cloves (minced)
- 1 TBSP Fresh Ginger (minced)
Steps to make Thai Drunken Noodles with Wagyu Beef
- 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 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. - FINAL STEPS
Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!
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