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Cooking with New Deal: Hot Monkey Yakisoba Noodles

New Deal Yakisoba Noodles Recipe

Supremely comforting and very fun to make, this Yakisoba noodle dish comes together in about 30 minutes. The addition of coconut milk adds richness and spicy Hot Monkey Vodka gives it just the right amount of kick. We recommend pairing this dish with a refreshing Hot Monkey Cilantro Gimlet cocktail. So, grab a big bowl and some chopsticks — this is the comforting couch food we’re all craving right now.

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in catering, events, collabs & pop-ups, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with catering inquiries at gettogetherpdx@gmail.com.

Ingredients

  • 3 TBS olive oil
  • 2 large garlic cloves, thinly sliced
  • 2 small shallots, thinly sliced
  • 3 TBS tomato paste
  • Kosher salt and freshly ground black pepper
  • ¼ cup New Deal Hot Monkey Vodka
  • 1 TBS New Deal Ginger Liqueur
  • 1 cup coconut milk
  • ½ lb fresh yakisoba noodles
  • 3 scallions, thinly sliced (optional but recommended)
  • Chopped cilantro (optional but recommended)

Method

  1. Heat a large saucepan or dutch oven over medium-high heat. Add the olive oil, garlic, and shallots, and sauté until very fragrant and shallots are mostly translucent about 3-4 minutes.
  2. Add the tomato paste to the pan and stir well to combine. Season generously with salt (~1 TSP) and a few grinds of fresh cracked black pepper. Cook, stirring until tomato paste has darkened slightly, about 2-3 minutes.
  3. Add the Hot Monkey Vodka and Ginger Liqueur and stir to combine. Cook for 1-2 minutes to allow the alcohol to cook out a bit. While this happens, get a pot of water boiling for your noodles. Don’t forget to season your pasta water with about 3 TBS kosher salt!
  4. Whisk the coconut milk into the sauce, and reduce the heat to medium. Continue to whisk until sauce is thick and shiny, about 10 minutes.
  5. Cook the yakisoba noodles according to package directions. Reserve 1 cup of the cooking water before straining.
  6. Add noodles and a half cup of reserved cooking water to the sauce (keeping the pot over medium heat). Toss the noodles until they are fully coated in sauce. Add more cooking water if the sauce starts feeling too thick. Taste and add more salt as needed.
  7. Serve immediately. (Top with sliced scallions and chopped cilantro, if using. Other optional garnishes include kimchi, hot sauce, fresh basil, and/or sesame seed.
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