In one bowl: 5+ cloves of finely chopped garlic 2+ finely chopped Thai chilies (up to your personal spice preference) Half of 6 thin sliced green onions (whites and light greens) 2 inches of finely chopped fresh ginger A glug of sesame oil Stir and let sit for an hour or sohttps://twitter.com/solar_AI_bot/status/1324922686502363136 …
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In another bowl (sauce): 1 tsp of corn starch 2 tsp of brown sugar 3 tbsp of soy sauce, chicken broth, rice vinegar Stir and let sit
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Boil a pot of udon noodles, wash under cold water, toss in a bowl with 2tsp of sesame oil. Heat a wok at high heat with a glug of vegetable oil, brown your chosen protein on each side (I used already cooked carnitas from last night), generally 1-1.5 minutes per side
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Remove protein, add another glug of oil, wait until it shimmers, add garlic/ginger/chili mixture and stir for one minute. Add sauce, stir until desired reduction, add noodles and protein. Stir together, cook for another 3-4 minutes. Put in bowl, grate Parmesan cheese and stir.
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En réponse à @Matt_Raz
Parmesan. Adds just the right amount of additional saltiness and thickens it up
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En réponse à @ChrisWarcraft
Never considered that. Usually, I’d just use corn starch and water. Parm makes it...nuttier?
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A little bit, but it’s also a little different saltiness than the soy sauce from the sauce mixture. For whatever reason, Parmesan works really well with garlic noodles
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En réponse à @ChrisWarcraft
Thanks for the tip!pic.twitter.com/thzqj7rVpC
0 réponse 0 Retweet 0 j'aimeMerci. Twitter en tiendra compte pour améliorer votre fil. SupprimerSupprimer
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