This is Chinese people’s version of Thai “drunken” noodles. Or maybe it’s just this Chinese person’s version of noodles to eat when drunk or hungover. Actually I believe “drunken” noodles is more about drinking beer when consuming these noodles. I’m a fan of any and all of the above versions regarding its origin.

1 package shirataki noodles or your fave glutenful noodle brand
2 King Oyster mushrooms, diced small
1 package of ground tofurky, unseasoned, or ½ pound of pork
½ white onion, diced

2 cloves garlic, diced
1 green onion, diced

1 tbsp soy sauce
1 tbsp sweet soy sauce
½ tsp Chinese 5 Spice
½ tsp garlic powder

¼ C prepared chili oil
½ tsp crushed Sichuan peppercorn
1 tbsp hot garlic red chili paste
2 tbsp black vinegar
2 tbsp sweet soy sauce
3 tbsp soy sauce

1. Add all the seasonings and sauces to flavour whatever meat you’re using and set aside.
2. Boil the noodles & shock with cold ice water to stop cooking process.
3. In a large wok, sauté white onion and mushroom for 8-10 minutes. You want a bit of brown to the mushroom and onion so make sure the liquid is mostly cooked off. Add in the garlic chili paste and then the meat. Cook until meat is toasted if vegan, or fully browned if using real meat.
4. Add garlic and cook for another minute.
5. Add noodles & add the rest of the ingredients in sauce. Toss until fully blended.
6. Plate with noodles on the bottom. Spoon meat on top and add green onion to garnish.

© 2017 Michelle Li / miliSashimi