Sichuan Drunken Noodle Bowl
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 lb meat of choice (pork, chicken, beef, anything leftover)
- 2 tsp sesame oil
- 2 baby bok chop, stems removed
- 3 cups bean sprout
- 6 garlic cloves, minced
- 3 green onions, green parts, sliced thin
- 1 package rice flakes, boiled for 4 minutes, and then placed in cold water until ready to serve
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp sesame paste
- 2 tsp ground ginger
- 1 tbsp sesame oil
- ½ tsp cayenne pepper
- 1 - 2 tbsp brown sugar
- 1 tsp ground szechwan peppercorn (optional, may sub black pepper)
- In a large skillet over medium heat add your 2 tsp sesame oil and then add your minced garlic cloves. Sauté for about 2 minutes.
- Next add your meat of choice (if using uncooked, cook until just browned, if using leftover meat, cook until just heated)
- While meat is heating in a small bowl add all of your sauce contents and whisk until fully mixed together.
- Once meat has finished cooking/heating add sauce and mix.
- Add your baby bok choy, cover and let cook for 1-2 minutes.
- Turn heat down to medium low and add your bean sprouts. Cook for another 1-2 minutes.
- Drain your rice noodles and add to pan. Stir.
- Add your green onions. Soy Sauce & Pepper to taste. Serve Warm.
Recipe by My Lavender Blues at https://mylavenderblues.com/sichuan-drunken-noodle-bowl/
3.5.3208