Italian Drunken Noodles Food

ITALIAN "DRUNKEN" NOODLES WITH SPICY ITALIAN SAUSAGE

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
• -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
• -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

ITALIAN DRUNKEN NOODLES

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Crumble sausage into the pot and cook until completely browned, about 5 minutes. Remove sausage from pot with a slotted spoon to a bowl, retaining oil and drippings in pot.
• Cook and stir onion in reserved drippings until tender, about 5 minutes. Season onion with salt, Italian seasoning, and black pepper; stir. Add red bell pepper, yellow bell pepper, and orange bell pepper to the onion mixture; cook and stir until the peppers are slightly tender, about 2 minutes.
• Stir white wine and garlic into the pepper mixture. Bring the liquid to a simmer and cook until the liquid reduces to almost nothing, 7 to 10 minutes.
• Stir diced tomatoes with their juice into the pepper mixture. Return sausage to the pot; fold gently to integrate the sausage. Cook at a simmer until the sausage is reheated and the tomatoes tender, 3 to 4 minutes.
• Drizzle remaining 3 tablespoons olive oil over the sausage mixture. Add about half the basil and the parsley; stir. Place lid on pot and remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 11 minutes; drain. Divide pasta between 6 bowls; top with sausage mixture to serve.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN CHICKEN NOODLES

Steps:

• Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
• Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
• Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.

ITALIAN DRUNKEN NOODLES

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Crumble sausage into the pot and cook until completely browned, about 5 minutes. Remove sausage from pot with a slotted spoon to a bowl, retaining oil and drippings in pot.
• Cook and stir onion in reserved drippings until tender, about 5 minutes. Season onion with salt, Italian seasoning, and black pepper; stir. Add red bell pepper, yellow bell pepper, and orange bell pepper to the onion mixture; cook and stir until the peppers are slightly tender, about 2 minutes.
• Stir white wine and garlic into the pepper mixture. Bring the liquid to a simmer and cook until the liquid reduces to almost nothing, 7 to 10 minutes.
• Stir diced tomatoes with their juice into the pepper mixture. Return sausage to the pot; fold gently to integrate the sausage. Cook at a simmer until the sausage is reheated and the tomatoes tender, 3 to 4 minutes.
• Drizzle remaining 3 tablespoons olive oil over the sausage mixture. Add about half the basil and the parsley; stir. Place lid on pot and remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 11 minutes; drain. Divide pasta between 6 bowls; top with sausage mixture to serve.

THAI DRUNKEN NOODLES

Steps:

• Soak noodles for 15 minutes in warm water.
• In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
• In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
• Heat oil in a large skillet or wok over medium-high heat.
• Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
• Add garlic and cook 10 seconds.
• Add chili, broccoli, onion and stir fry for 30 secs.
• Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
• Serve in a serving platter.