Drunken Noodles

Last week I got a bounty of vegetables from my CSA (community supported agriculture).  I got broccoli, cucumbers, eggplant, corn, zucchini, summer squash, tomatoes, basil and Thai basil.  Looking at those ingredients I decided to make drunken noodles.  While I wouldn’t be able to use all of the veggies, I could use a large amount along with the Thai basil.

Drunken Noodles – (adapted from Food.com)

• 8 ounces flat rice noodles
• 2 tbs soy sauce
• 1 tbs oyster sauce
• 1 tsp brown sugar
• 1 tbs vegetable oil
• 1 cup diced tofu
• 3 tomatoes, cut into wedges
• 1 small eggplant, diced
• 1 small red onion, thinly sliced (roughly 1/2 cup)
• 2 tsp minced garlic
• 3-4 Thai chilies or 1 jalapeño, sliced
• 1 cup broccoli, sliced
• 1 cup Thai basil

The first step is to soak the noodles according to the direction on the box.  Each brand is different and there a million ways to cook them.  For the most part, you soak them in hot water for a period of time.  Mine called for a 10 minute soak in hot water.  I was also only able to find thing rice noodles.  Traditionally drunken noodles is made with wide rice noodles.  If you can find them, use them.

Dice up the veggies.  This meal is very quick so you want to make sure that you have all of the ingredients ready.  Make sure to drain the tofu.  The dryer the tofu the better sear you will get on it.

Next create the sauce.  Combine the soy sauce, oyster sauce and brown sugar.  Set aside.

Heat the vegetable oil in a large skillet or wok.  When hot add the tofu.  Sauté’ for a minute and then set aside.

Add the garlic and sauté for a second and then add the eggplant, broccoli, onions and chilies.  Sauté for 2 minutes, or until the broccoli starts to soften.

Add the tomatoes and Thai basil, just mix in.

Add the sauce and noodles.  Mix until combined and hot, roughly 1 minute.

Serve with a lime wedge and a few sprigs of Thai basil for garnish.