Super Fly Drunken Noodles
10 oz. pasta (recommended fettuccine, linguine or spaghetti)
- 1 cup pasta water
- 1 pack Superfly seasoning
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- ½ lb thinly sliced beef (sirloin, tenderloin, skirt steak)
- 1 tsp fish sauce
- 2 tsp brown sugar
- 1 tbsp neutral oil
- 2 sliced medium shallots or half yellow onion sliced
- 1 red bell pepper sliced
- 4 green onions sliced 3” lengthwise
- 2 cups broccoli floret
- 1 cup whole cherry tomatoes
- 1 cup packed thai basil
- 3 tbsp neutral oil
- 1 lime, sliced wedges
Cook pasta al dente according to the package in salted water. Reserve 1 cup of pasta water and rinse the cooked pasta in cold water. Set aside.
Mix pasta water with Superfly seasoning, fish sauce and brown sugar. Set aside.
Mix sliced beef with fish sauce and brown sugar and set aside.
Preheat a wok (preferred) or large fry pan on high heat. Add 1 tbsp of oil and add marinated beef. Stir until cooked through 4-5 minutes. Set aside.
Wipe wok or pan clean and add the remaining 3 tbsp of oil on high heat.
Add shallots and bell pepper, saute for 3-4 minutes.
Add broccoli, cherry tomatoes and green onions. Saute for an additional 4-5 min.
Add reserved cooked pasta and the prepared sauce. Mix well.
Wait for it to come up to a simmer and cook until the sauce has thickened. Approximately 4-5 min.
Add cooked beef and thai basil, toss well and cook for an additional 1 min.
Serve immediately divided into bowls garnished with a lime wedge. Leftovers can be stored for up to 4 days.