Wagyu Beef Drunken Noodles
with Fresh Basil & Lime
Cooking time
30 minutes
Servings
2/4
Calories
970 /serving
Takeout can’t hold a candle to this homemade Thai classic. Thick rice noodles and perfectly marbled premium ground beef are the backbone of your dish. You’ll tumble them with zucchini and mini peppers for colour, taste and texture—and extra fragrance from basil leaves.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 200g Mini sweet peppers
- 1 Green zucchini
- 1 Lime
- 14g Basil
- 20g Ginger
- 2 Scallions
- 225g Rice noodles
- 30ml Oyster sauce
- 5ml Fish sauce
- 10g Brown sugar
- 60ml Soy sauce (low sodium)
Contains: Anchovies • Oysters • Soy • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
41 g
Saturated Fat
14 g
Sodium
2570 mg
Total Carb
119 g
Sugars
15 g
Protein
34 g
Fibre
9 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 5 to 7 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, thinly slice the sweet peppers crosswise, discarding the stems and seeds.
- Halve the zucchini lengthwise; thinly slice crosswise.
- Peel and grate the ginger.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- In a small bowl, make the sauce by combining the oyster sauce, fish sauce, soy sauce, lime juice, brown sugar and ¼ cup water (double for 4 portions).
Cook the patties
- Crumble the patties.
- In a large pan, heat a drizzle of oil on medium.
- Add the crumbled patties* and cook, stirring occasionally, 3 to 5 min., until cooked through and beginning to brown.
Cook the vegetables
- To the pan, add the sweet peppers, zucchini, ginger and white bottoms of the scallions.
- Cook, stirring often, 3 to 4 min., until crisp-tender; season with S&P.
Combine the noodles
- Pick the basil leaves off the stems; tear the leaves.
- To the pan, add the sauce and noodles.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
- If the sauce seems dry, gradually add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
- Off the heat, add ½ the basil; stir well.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the green tops of the scallions, lime wedges and remaining basil. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
