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Tuesday, November 30, 2010

Thai-Chinese Style Carbonara

These noodles are something to sing about. What started as a "raid the fridge and come out with whatever wasn't rotting" adventure led to a almost ceremonious dive into noodle heaven. The dish features a combination of Chinese stir-fry technique and beautiful Chinese rice noodles, accompanied by traditional Thai spicy chiles and an unexpected Italian twist on a classic pasta carbonara. Here's how I did it-

1 inch of fresh ginger
2 large cloves of garlic
1-2 Thai bird chiles (optional)

3 spring onions
1 peeled carrot
3 inches of daikon radish

2 slices of thick cut applewood smoked bacon

1 egg

1/2 packet of flat rice noodles (then drain and rinse with cool water)

Have ready:
1/2 cup frozen baby peas
2 tablespoons oyester sauce
2 tablespoons tamari
1 tablespoon rice wine vinegar
1 tablespoon sesame oil

a flat large skillet or wok on high heat. Add the chopped bacon and begin stir-frying until golden. Once the rawness is gone from the bacon, add the sesame oil and then add half the spring onions and the carrot. Continue to stir, preventing anything from sticking to the pan. After about 2 minutes, add the ginger, garlic and chiles to the pan. Allow to stir fry for one minute, then push the ingredients over to one side of the pan. Pour in your egg and scramble. Once cooked, combine it with the rest of the ingredients in the pan. Then, add your sauces (oyester, tamari and rice vinegar) to the pan. Stir into the vegetable-egg mixture to coat, immediately after, add frozen peas and the precooked noodles. Toss until all the noodles are evenly coated. Sprinkle remaining half of spring onions on top as well as the daikon radish, and eat hot. Be prepared for compliments.

This recipe is not only easy, but it tasted incredible. Let me know what you think!


Sarah said...

I promise you this...Nothing that interesting comes out of my kitchen on raid the fridge night. ;) Sounds delish!

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