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Drunken noodles with beef (after Jet Tila)

This is a less-spicy version. For more heat, leave the serrano pepper seeds in and add red pepper flakes before or after cooking. 

Ingredients

Sauce:

  • 3 Tbsp soy sauce
  • 3 Tbsp oyster sauce
  • 4.5 Tbsp fish sauce
  • 3 Tbsp sugar
  • 1 Tbsp Sriracha
  • 1 Tbsp minced garlic
  • 3 oz fresh basil leaves in a chiffonade (sliced into thin ribbons)
  • 30+ oz wide rice noodles

canola oil for cooking

  • 8 Tbsp minced garlic
  • 6 eggs beaten
  • 6 serrano chiles or jalapeños, seeded and sliced thin
  • 1 lg onion, sliced thin
  • 2 oz fresh basil, roughly chopped
  • 2-3 pints grape tomatoes, halved
  • 3.5 lbs roast beef, sliced as thinly as possible

Instructions

  1. Cook the rice noodles according to directions, and set them aside. 

    Combine the sauce ingredients in a small bowl. 

    Heat a very large sauté pan with oil and brown the minced garlic. Add chiles and beaten eggs, and scramble in the pan until the eggs are in cooked bits. 

    Add onion and sliced beef and cook until beef is barely browned. 

    Add cooked noodles, tomatoes, chopped basil leaves, and sauce. 

    Keep stirring and combining until everything is saucy and hot. Serve immediately.