Easiest Way to Make Homemade Thai Drunken Noodles with Wagyu Beef

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Favorite Thai Drunken Noodles with Wagyu Beef. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Thai Drunken Noodles with Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Drunken Noodles with Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Drunken Noodles with Wagyu Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Drunken Noodles with Wagyu Beef estimated approx 20 minutes.

To begin with this recipe, we have to first prepare a few components. You can have Thai Drunken Noodles with Wagyu Beef using 19 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Thai Drunken Noodles with Wagyu Beef:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
2. 1/4 CUP Grapeseed Oil
3. 4 Thai Red Chilies (thinly sliced)
4. 1 Red Bell Pepper (julienned)
5. 1 Large Yellow Onion (julienned)
6. 1 1/2 CUP Thai Basil Leaves (roughly chopped)
7. 1 CUP Chinese Chives or Garlic Chives (minced)
8. Noodles
9. 16 OZ Wide Rice Noodles
10. 4 QT Water
11. Grapeseed Oil (to coat the noodles)
12. Sauce
13. 1/2 CUP Soy Sauce
14. 1/2 CUP Water
15. 1/4 CUP Oyster Sauce
16. 3 TBSP Dark Brown Sugar
17. 3 TBSP Fish Sauce
18. 6 Garlic Cloves (minced)
19. 1 TBSP Fresh Ginger (minced)

Steps to make to make Thai Drunken Noodles with Wagyu Beef

1. PREPARING THE NOODLES Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes. Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick.
2. PREPARING THE SAUCE In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve.
3. PREPARING THE FULLBLOOD WAGYU BEEF Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
4. PREPARING THE FULLBLOOD WAGYU BEEF Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
5. FINAL STEPS Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!

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