TZUTC: -0800
MSGID: 34860.fidonet_cooking@1:105/500 2d76701f
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Drunken Noodles
 Categories: Pasta, Thai
      Yield: 4 Servings
 
      8 oz Rice noodles (1/4");
           - fresh or dried
      1 tb Neutral vegetable oil; +1 ts
    1/4 c  Dark soy sauce or
           - low-sodium tamari
      2 tb Vegan oyster sauce
      1 ts Palm sugar or natural sugar
      8 oz Extra-firm tofu;
           - up to 12 oz,
           - drained, diced 1/2"
      1 sm Red onion; halved, cut into
           - thin half-moons
      3 cl Garlic; minced
      2    Thai chiles; or to taste,
           - seeded, minced
      2 c  Broccoli florets
  1 1/2 c  Fresh Thai basil leaves;
           - loosely packed
 
  Blanch broccoil florets for 1 minute in boiling water and drain.
  
  Prepare the noodles. If fresh, rinse under very hot water and place
  in a large bowl, separating them into individual strands. If dried,
  plunge into a large pot of boiling water to soften. Drain and place
  in a large bowl. Toss the noodles with 1 ts oil and set aside.
  
  In a small bowl, combine the dark soy sauce, oyster sauce, and sugar,
  and set aside.
  
  Heat the remaining 1 tb oil in a large skillet or wok over medium-high
  heat. Add the tofu and cook, stirring, until golden, about 1 minute.
  Remove from the skillet and set aside.
  
  Add the onion to the skillet and stir-fry to soften slightly, about 2
  minutes. Add the garlic and chiles and stir-fry until fragrant, about
  30 seconds. Add the sauce mixture, broccoli. noodles, tofu, and
  basil, and stir-fry until hot, about 4 minutes. Taste and adjust the
  seasonings. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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