Drunkendogs Recipes

DRUNK DOGS

Steps:

• In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

DRUNKEN NOODLES

Steps:

• Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
• Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
• Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

DRUNKEN DOGS

Steps:

• Combine ketchup, brown sugar, bourbon and water in electric skillet or crock-pot.
• Add wieners and onion, stirring well.
• Cover and cook on low heat for 1 hour.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN NOODLES

Steps:

• Cook the noodles in large pot of boiling salted water according to package directions. Drain and set aside.
• Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the garlic and chili paste; cook for 30 seconds. Add the chicken, fish sauce, soy sauce, sugar and bell peppers. Cook, stirring, until the chicken is cooked through, 4 to 6 minutes.
• Add the noodles and tomatoes and toss to coat. Transfer to a large platter, sprinkle with basil and serve.

DRUNKARD'S NOODLES

Steps:

• For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.
• For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
• Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
• Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.

ONE-PAN DRUNKEN NOODLES RECIPE BY TASTY

Steps:

• In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
• Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
• Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
• Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5-6 minutes, until the onion is translucent.
• Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
• Enjoy!