Drunken Cucumber Noodles with Molly Yeh | Girl Meets Farm

This is Molly's vegetable-centric version of the popular Thai drunken noodles dish! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jFNq5J Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Drunken Cucumber Noodles RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 25 min Active: 25 min Yield: 2 servings Ingredients 2 tablespoons low-sodium soy sauce 1 tablespoon fish sauce 1/2 teaspoon cornstarch 2 tablespoons hoisin sauce 1 tablespoon Thai chili paste (I used sambal) 1 1/2 teaspoons toasted sesame oil 1 tablespoon peanut oil 8 ounces ground chicken 1 small yellow onion, halved and sliced root to stem 1 orange bell pepper, cut into 1/2-inch dice 1 medium clove garlic, minced 1 cup grape tomatoes, halved 2 scallions, thinly sliced 1 pound cucumbers, cut into noodles with a spiralizer on a medium setting 3 tablespoons fresh Thai basil leaves Directions Special equipment: a spiralizer In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil. Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later. Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more. Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GirlMeetsFarm #FoodNetwork #DrunkenCucumberNoodles Drunken Cucumber Noodles with Molly Yeh | Girl Meets Farm | Food Network https://youtu.be/PAq1cU144XY