Drunken Noodles

Serves: 2 to 4 

Ingredients

Sauce

• 1/3 cup Bourbon Barrel Bluegrass Soy Sauce

• 3 tablespoons oyster sauce 

• 1 tablespoon fish sauce 

• 1 tablespoon honey

• 2 tablespoons TAO Japanese Toasted Sesame Seed Oil

• 3 tablespoons TAO Cilantro Garlic Balsamic Vinegar

• 1 pinch (2 if you like it spicy!) of red pepper flakes

Noodles

• 1 tablespoon TAO Japanese Toasted Sesame Seed Oil

• 1 medium red bell pepper, seeded and diced 

• 1 medium carrot, peeled and diced 

• 1 shallot, peeled and diced 

• 1 package thick rice noodles, cooked (according to the package instructions)

• 1 scallion, chopped 

• 1 tomato, chopped 

• basil leaves 

• lime wedges 

Directions

1. Combine the sauce ingredients in a small bowl, and whisk to combine. 

2. Heat sesame oil in a large skillet or wok over medium-high heat. Add peppers, carrots, and shallot, and sauté for 1-2 minutes or until fragrant. 

3. Add sauce and simmer until the vegetables are tender and the sauce has thickened, about 4-5 minutes. 

4. Add noodles, scallions and tomatoes, toss to combine, and continue to simmer for 1-2 minutes or until heated through. 

5. Serve noodles topped with basil leaves and lime wedges.