Wednesday, June 18, 2014
I just found out how drunken noodles got their name.
No booze is used in the making of this spicy dish.
The name refers to the state that YOU will be in if you drink alcohol while consuming them-- they are so spicy that you will be drinking A LOT.
I would put this version at a 6 on a scale of 1-10. Just enough heat to remind you that you're alive.
Drunken Noodles and Brussels Sprouts
1/3 cup lite soy sauce
1 1/2 Tbsp sweet chili sauce
1 1/2 Tbsp Sriracha hot sauce (add more to spice it up)
3 Tbsp fish sauce
2 Tbsp brown sugar
NOODLES and SPROUTS
2 Tbsp canola oil
1 lb Brussels sprouts, trimmed and quartered
1/4 cup vegetable broth
1 red bell pepper, seeded, sliced into thin strips
1 jalapeno, seeded and finely diced.
4 green onions, sliced
8 oz rice noodles, softened per package directions
Combine sauce ingredients in a small bowl and set aside.
Heat olive oil in a large pan over medium-high heat. Add Brussels sprouts and saute for 5-6 minute. Add in broth, red pepper, and jalapeno and continue to stir. Cook for 5-6 additional minutes until sprouts have softened and broth is absorbed.
Add sauce mixture to the pan, reduce heat to medium-low. Add noodles and use tongs to toss noodles with sauce. Cook for 3-5 minutes, or until sauce has thickened. Sprinkle with green onions and serve immediately!
Nutrition Info per 1 serving: 259 calories, 11 g fat, 8 g protein, 29 g carbohydrates, 6 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 1:06 PM