Drunken Bangkok Noodles

About Drunken Bangkok Noodles

Ingredients

• Noodles, cooked 1 cup
• Oil 2 tbsps
• Garlic cloves, finely chopped 5
• Shallots, finely sliced 5
• Galangal, finely sliced 2 inches
• Cabbage, finely shredded 1 cup
• Fresh red chilli, finely chopped 1
• Kaffir lime leaves, finely chopped 2
• Cottage cheese (paneer), cut into small cubes 100 gms
• Fresh coriander leaves 1 cup
• Medim tomatoes, cut into squares and seeded 2
• Salt to taste
• Sauce
• Light soy sauce 2 tbsps
• Dark soy sauce 1 tbsp
• Lemon juice 2 tbsps
• Brown sugar 2 tbsps
• White vinegar 1 tbsp
• Fresh red chilli, finely chopped 1

How to Make Drunken Bangkok Noodles (Stepwise Photos)

Method

1. To make sauce, take light soy sauce, dark soy sauce, lemon juice, brown sugar, vinegar, and fresh red chilli in a bowl and mix well.
2. Heat oil in a non-stick wok, add garlic, shallots and ginger and saute till fragrant.
3. Add cabbage, red chilli and lime leaves and saute for 2 minutes on low heat.
4. Add the sauce and cottage cheese, mix well. Add noodles and mix well till the noodles are well coated with the sauce.
5. Add coriander leaves, tomatoes and salt, mix gently and cook for 1 minute.
6. Serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps