Thai Drunken Noodles with Wagyu Beef
Thai Drunken Noodles with Wagyu Beef

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, thai drunken noodles with wagyu beef. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Thai Drunken Noodles with Wagyu Beef is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Thai Drunken Noodles with Wagyu Beef is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have thai drunken noodles with wagyu beef using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Thai Drunken Noodles with Wagyu Beef:
  1. Get 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
  2. Prepare 1/4 CUP Grapeseed Oil
  3. Take 4 Thai Red Chilies (thinly sliced)
  4. Get 1 Red Bell Pepper (julienned)
  5. Make ready 1 Large Yellow Onion (julienned)
  6. Take 1 1/2 CUP Thai Basil Leaves (roughly chopped)
  7. Take 1 CUP Chinese Chives or Garlic Chives (minced)
  8. Prepare Noodles
  9. Get 16 OZ Wide Rice Noodles
  10. Prepare 4 QT Water
  11. Make ready Grapeseed Oil (to coat the noodles)
  12. Get Sauce
  13. Make ready 1/2 CUP Soy Sauce
  14. Prepare 1/2 CUP Water
  15. Prepare 1/4 CUP Oyster Sauce
  16. Make ready 3 TBSP Dark Brown Sugar
  17. Get 3 TBSP Fish Sauce
  18. Take 6 Garlic Cloves (minced)
  19. Prepare 1 TBSP Fresh Ginger (minced)
Steps to make Thai Drunken Noodles with Wagyu Beef:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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