During a trip to Seattle we bought some cool “drunken noodles” which seemed like broad pappardelle pasta with thai basil leaves. We decided to create an asian inspired sauce with stir-fried vegetables, very yummy!
Thai Basil Umami Noodles with Glossy Glaze
Equipment
- 1 Pot for cooking noodles
- 1 Spaghetti spoon
- 1 Wok or deep pan for frying vegetables, protein and sauce
- 1 Spatula
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 250 g Your protein of choice Chicken thigh, pork belly, firm tofu, shrimp, or beef
Vegetables, prep before cooking
- 1 pcs Red bell pepper Thinly sliced
- 1 small Carrot Julienned (like matchsticks)
- 100 g Broccolini
- 1 clove Garlic Finely chopped
- 2 small Shallots Finely chopped
- 1-2 small Red chilies adjust to taste, can also use chili flakes
- 1 handful Basil leaves torn, not too small
Sauce, find ingredients before cooking
- 1 tbsp Neutral oil rapeseed or sunflower
- 0,5 tbsp Sesame oil
- 2 tbsp Oyster sauce
- 2,5 tbsp Soy sauce half/half if you have both light and dark soy sauce
- 1 tsp Fish sauce
- 1 tsp Palm or brown sugar Honey or normal sugar works too
- 50 ml Water
- 0,5 tsp Rice vinegar for acidity
- 0,5 juiced Lime add in the end
Glossy glaze step
- 1,5 tbsp Soy sauce
- 1 tsp Honey
- 1 tsp Butter for extra gloss
To thicken sauce
- 1 tsp Cornstarch, dissolved in 1 tbsp cold water
Optional garnish
- Roasted sesame seeds
- Sliced chili
- Chopped peanuts
- Fresh basil leaves
Instructions
Prep vegetables
- Slice red bell pepper in strands
- Cut the carrot julienne style, like small matchsticks
- Optionally cut the broccolini in half
- Mince the garlic, chop the shallots finely and thinly slice the fresh chili if using.
- Rinse the basil leaves and tear them in half
- Prep your protein, i like having it in bite sizes.
Boil pasta
- Bring a big pot of salted water to a boil and cook pasta per the instructions. Cook 30 seconds less, if you're finishing it in the sauce (advisable).
Prepare sauce ingredients and cook
- Make sure you have all ingredients and spoons ready, this can go really fast.
- Heat neutral oil in a wok or large pan over high heat. Add the protein and a small pinch of salt. Stir-fry until browned and cooked through. Remove and set aside.
- Add a touch more oil if needed. Add shallots, and chili. Stir-fry for 30–40 seconds until fragrant. Add garlic, be careful with burning it.
- Add the vegetables and stir-fry for 1–2 minutes until just tender-crisp.
- Return the protein to the wok. Add oyster sauce, dark soy, light soy, fish sauce, sugar, and stock. Stir well and bring to a simmer.
- Glossy Glaze Step: Push ingredients to the sides of the wok, leaving space in the middle. Add dark soy and honey. Let it bubble undisturbed for 20 seconds to caramelize, then mix into everything.
- Add the cornstarch slurry and toss until the sauce thickens and becomes glossy. Stir in butter now if using.
- Add basil and toss until wilted.
- Finish with lime juice (and rice vinegar if using). Add cooked noodles and toss until evenly coated in the glossy sauce.
- Serve immediately. Garnish with extra basil leaves, sliced chili, and sesame seeds or crushed peanuts for texture.
Notes
- Use any noodle type: rice noodles, egg noodles, or wheat noodles all work well.
- Adjust sauce thickness with a splash of water or stock if needed.
- To make it vegetarian, use tofu and replace fish sauce with soy sauce or a drop of mushroom soy.
- For stunning presentation, plate noodles in a mound and garnish with bright green basil and red chili slices.