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Jet Tila's signature drunken noodles.

Noodles are an integral part of cuisines around the world, and have been a staple of Asian cuisine since at least 3,000 BC.

They offer innumerable options when it comes to dining, and their use in recipes varies as both a main or complementary dish.

Food Network personality and Pan-Asian cuisine expert Jet Tila welcomes National Noodle Month by sharing some of his most popular signature noodle dishes, such as his Long Life Noodles – a lucky Chinese dish using egg noodles or yi mein that signifies a long life for whoever is eating them, as long as the noodles are not cut short; Drunken Noodles – a Thai/Chinese stir-fried dish made with broad rice noodle and rice wine; the Perfect Pad Thai – a common Thai street food using dried rice stick noodles stir-fried with fish sauce, tamarind, and palm sugar; and his Khao Soi Curry Noodles – a Burmese-influenced dish popular in northern Thailand made with steamed rice noodles in a coconut milk curry soup.

Chef Jet shared his recipe for his famous Khao Soi Curry Noodles with Living Out Loud, so if you want to make these delicious noodles at home, here’s what you need:

Khao Soi Northern Curry Noodles

Ingredients
2 tbsp. Yellow Curry Paste
2 tbsp. Red Curry Paste
2 Kaffir Lime Leave (fine chiffonade)
4 cups Coconut Milk
½ cup Demi-Glace or Rich Beef Stock
1 lbs. Beef Tenderloin (sliced finger width, about 2’’ long)
2 tsp. Fish Sauce
1 tsp. Sugar
1 tbsp. Tamarind Paste

½ lbs. Fresh Flat Noodles (boiled, rinsed and drained)
½ cup Chinese Pickled Mustard Greens (drained and thinly sliced)
½ cup Shallots (peeled, small diced)
2 Scallions (sliced)
1/2 Cilantro leaves

Preparation
1. In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry pastes and lime leaves.
2. Stir-fry for about 1 minute until paste starts to brown and is thick and fragrant.
3. Stir in remaining coconut milk into curry paste.
4. Increase heat to high until boiling.
5. Allow to boil for about 5 to 10 minutes or until reduces about ¼ or coats the back of a wooden spoon.
6. Reduce to simmer add Demi-Glace, fish sauce, Tamarind, and sugar.
7. Taste and adjust as necessary.
8. Add beef filet at the last possible moment before serving.
9. Separate the noodles into 4 bowls.
10. Ladle about 6 to 8 ounces of the rich broth over each noodle bowl
11. Garnish with mustard greens, shallots, scallions, and cilantro on top.

For more information on Chef Jet Tila, visit www.chefjet.com.

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