Drunken Rice Noodles

I have been trying really hard to widen the foods I can make at home. I would gladly spend a bunch of money to have this dish delivered to my home, so being able to make this at home, brings a little joy to my heart.

Ingredients

8 ounces of dried rice noodles
1/4 cup of canola oil
4 garlic cloves, chopped
2 Thai chiles
2 boneless pork chops, thinly sliced and marinated in soy sauce for 5 minutes
2 tbs of sweet soy sauce
2 tbs of soy sauce
1 tbs of Thai fish sauce
1 tbs of oyster sauce
2 tbs of sugar
1 tsp of white pepper
1/2 cup of water
1 red bell pepper, seeded and cut into thin strips
1 cup of snow peas, trimmed and cut in half
1 cup of basil leaves

Directions
Soak noodles in warm water for 20 minutes, then drain
Heat a 14 inch cast iron wok over medium high heat.
Add the oil, and wait until hot before adding garlic and chiles.

After the mixture is fragrant, add pork and cook through.
Add noodles, both soy sauces, fish sauce, sugar, pepper and water, and cook until noodles are soft.
Stir in peppers and snow peas until tender.
Turn off heat and stir in basil.

Changes I Made!
I had to make this without chiles, and my store only has one type of soy sauce.
I also made this in a regular cast iron skillet, not a wok.

This recipe comes from Cast Iron Nation.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades. I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry. So I went online to try and find a recipe, and did not care for it. After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients 1 chicken breast 1 cup of flour 2 tbs of olive oil 1 cup of chicken broth 1 tps of mild curry 1 tps of strong curry 1 carrot, peeled and diced ...

By the Cookbooks

Search This Blog