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Drunken Noodles à la Heidi

Can I just point out that I’ve spent almost my entire pregnancy to date not posting recipes? Partly because I’ve had a lot of other stuff to talk about–all the fun details of housing a baby in your body for the first time. Partly because I’ve been low on energy and haven’t wanted to cook new recipes that require more thought and effort. Partly because this lack of energy causes the camera to get neglected even when I do make something new and exciting. And finally . . . because of the sickness.

But at last, I have something to share! I cooked this up near the beginning of my sickness, and it’s delicious. However, in a semi-tragic turn of events, the strong smells set me against Thai noodles from the night I made this until last week, and thus the drafted post for this recipe just sat in my blogging line-up, causing me to wrinkle my nose every time I looked at it.

However, based on my positive experience with Pad Thai last week, I’m now ready to look at this thing again without feeling the bile rise! So here goes.

My sister Heidi is a huge lover of Thai food. She experiments fearlessly and works at the recipe until it’s perfection. I had her curry during our Alaska visit last summer, and . . . oh wow. She’s got that figured out (though I have yet to get the recipe from her!).

According to her, this recipe for Drunken Noodles may not be at its peak of perfection . . . but knowing her, she will probably always strive to tweak it even further. But ignore her–I think it’s amazing! She relayed me the instructions over the phone, which I repeated back to her and then actually wrote down a few days later. Then, the next weekend, I made it. Oh baby oh. It’s definitely spicy, but not burn-a-hole-in-your-palate spicy, and the noodles are cooked to perfection using her instructions. My husband loved it, and I loved it . . . except for the whole being pregnant thing. I ate it the first night, and then couldn’t look at it again after that. But my husband appreciated having the leftovers all to himself, so it all worked out for the best.

Ingredients

(Serves 4)

2-3 TBS vegetable oil
1/3 cup water, optional
1/2 head of cauliflower
1 crown broccoli
2-3 carrots
3 jalapeño chilies
1 chicken breast
2 TBS chili garlic sauce
1/2 lb rice noodles
1 handful fresh Thai basil leaves

For the sauce:

1/3 cup light (low-sodium) soy sauce
1 TBS dark soy sauce
1/3 cup fish sauce
1/4 cup oyster sauce
1/3 cup sugar
1-2 TBS sriracha

Soak the rice noodles in warm water for 1 hour.

By the end, they should be pliable (they don’t snap when you bend them) but still firm and crunchy if you bite into them.

And yes, all of today’s pictures have a blue cast to them . . . oh well. Maybe there’s a way that I can blame pregnancy for that, too.

Slice the carrots thinly on the diagonal, and chop up the cauliflower and broccoli. Set these 3 veggies aside.

Slice the chicken into bite-sized pieces on the diagonal, and de-seed and mince the chilies. Place the chicken, chilies, and chili garlic sauce together in a bowl to marinate.

Rip the basil leaves off the stems, and glory in their smell. Heavenly.

Mix all the ingredients for the sauce. I will call this sauce . . . Blue Lagoon.

Make sure to use low-sodium soy sauce, or you’re in for a salty surprise! And not of the pleasant variety either.

Heat 1 TBS of vegetable oil in a wok over high heat. When shimmering, add the bowl of veggies.

Stir fry for 6 minutes, until crisp and browned. If they aren’t tender enough at this point (especially if you cut them in larger chunks like I did), add the 1/3 cup of water and simmer/boil over high heat for a few minutes, until the water has evaporated and the veggies are more softened.

There’s probably a word for this technique, but I don’t know what it is. I’ll call it “fryboil.”

Remove the fryboiled veggies.

Heat another tablespoon of oil in the wok and, when shimmering, add the chicken.

Let it sit and brown for about a minute before stirring. Stir fry the chicken for 6 minutes, or until cooked through. Keep that heat high, Mildred!

Add the noodles and stir fry them with the chicken for a few minutes.

Add the sauce.

Bring to a boil, stirring to mix it into the noodles.

Add the veggies back in . . .

. . . and stir fry everything together for a few minutes. You can use tongs to mix the noodles more easily.

Stir in the basil and serve!

Okay, these pictures aren’t at the top of my photographic “game”–but it’s so delicious that I hope you can see through the blue and through the dark into its inner core of tastiness.

Yum.

My husband was good enough to capture my reactions as I tasted this dish for the first time.

I love it! Thanks Heidi for verbally forcing me to make this.

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Simple Tomato Sauce

I love a good tomato sauce, but for some reason I rarely make my own. However, after being draw in to a tomatoey, cheese-y picture of Chicken Parmesan on Tasty Kitchen, I decided that for this decadent dish I really needed to make my own sauce.

So today the sauce, tomorrow the chicken! It’s a plan.

Adapted from this lovely recipe, this tomato sauce isn’t complicated, and packs so much more flavor than the jarred variety.  It’s delightfully thick (if that’s your thing), and so healthy! I used about 2 cups of it, and froze the rest in small bags for future use.

It just warms my heart to see the bags waiting in the freezer for the day when the spaghetti impulse hits me.

Ingredients

(Makes approx. 6 cups)

1/3 cup olive oil
1 large onion
5 cloves garlic
1 stalk celery
1 carrot
Kosher salt and black pepper, to taste
2 28 oz cans crushed tomatoes
6 basil leaves
2 dried bay leaves
4 TBS butter, optional

Chop up the onion and mince the garlic.

Chop up the carrot and celery too.

Don’t worry about being precise since it will all get pureed in the end.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and garlic, and cook for about 2 minutes, until it’s all soft and translucent.

Add the celery, carrot, some salt and pepper.

Cook for about 5 minutes, until the veggies are softened.

Add the tomatoes . . .

. . . basil, and bay leaves . . .

. . . and cover with a splatter screen.

Turn down the heat to low and simmer gently for 1 hour. This means it’s time to put your feet up and read a good novel while the delicious scents start swirling out of your kitchen.

After the hour is up, remove the bay leaves and taste for seasoning.

Add 1 TBS of butter at a time up the to the full 4 TBS, tasting in between, to round out the flavors.

Using an immersion blender, blend the sauce until it’s as smooth as you want it.

Allow the sauce to cool completely and, if you’re not using it immediately, pour it into freezer bags in 1-2 cup portions. It will keep frozen for about 6 months.

Isn’t it a thing of beauty?

I took my hints on how to best photograph this sauce from the creator of the original recipe, whose pictures are just gorgeous.

Thanks for the idea and inspiration, Sweet Pea Chef!

Though we’ll be making Chicken Parmesan with this good stuff tomorrow, you can use it for so many things: to spread on a pizza, to make spaghetti, Arroz a la Cubana, lasagna, etc. Conclusion: make some homemade tomato sauce!

Click here for printer-friendly version: Simple Tomato Sauce