FEATURED RECIPE

Our Chef Rod prepares Blazing Noodles

Our guests often ask us for recipes so they can make our dishes at home. This recipe is for Blazing Noodles with Steak. Enjoy!

Blazing Noodles with Steak

Makes 4 servings

Ingredients:

2 Tbsp. Canola oil
12 oz. Flank Steak, sliced ¼" x 1"
4 oz. Carrot julienne cut
4 oz. Scallion (white part only) 1½ " long
4 oz. Snap peas
2 oz. Fresno pepper ¼" sliced rings
2 cups Blazing sauce (See recipe below)
16 oz. Toi San - Wheat noodles/Fettuccini
1 Tbsp. Cornstarch
1 Tbsp. Water
½ cup Basil julienne 1/8” cut

Directions:

Note: Depending on the size of your home wok you may have to split this recipe in half.

  1. In a cold wok, add the canola and heat the oil to a light smoke.
  2. Add the sliced flank steak and sear on all sides. Cook the flank steak about 75%.
  3. Add all of vegetables to the wok. Cook everything for 1 minute, stirring constantly.
  4. Add the Blazing sauce and bring to a hard boil for approximately 1 minute, making sure that the steak is fully cooked at this point.
  5. Stir / toss - in the noodles and bring the sauce to a second boil for 1 minute.
  6. Mix the Cornstarch and water together.
  7. Add cornstarch water to thicken the sauce. Bring to boil
  8. Once the sauce has thickened: Remove from heat and toss in the julienne basil making sure to evenly distribute the basil.

Blazing Sauce

Ingredients:

1½ cups Chicken Broth
1 tsp Mushroom Soy sauce
1 Tbsp Sugar
1 Tbsp Garlic, chopped
1 Tbsp Oyster sauce
2 Tbsp Fish sauce
1 Tbsp Chili paste
½ Tbsp Sriracha hot sauce

Directions:

  1. In a medium sized mixing bowl combine all ingredients
  2. Using a whisk, combine all ingredients thoroughly. Transfer into a storage container, cover well, and refrigerate