Bolin’s Spicy Drunken Noodles | Legend of Korra Inspired Recipes

What’s Up, Hungry People

Today, we’re making a quick trip to Republic City to try some of the noodliest noodles in the entire Earth Kingdom. That’s right, folks, we’re delving back into the world of food bending to make some of the spiciest noodles you’ll ever taste. By the end of it, you’ll be water bending tears and sweat from every pore.

The Legend of Korra is having a moment right now. A few weeks after Avatar: The Last Airbender showed up on Netflix, the sequel – and following Avatar in the cycle – The Legend of Korra popped up to fanfare from many Avatar fans, such as myself.

In fact, this isn’t my first Avatar-inspired recipe. Or my first venture into food based on locations seen in The Legend of Korra. I make it a point to rewatch Avatar at least once a year – sometimes more. And once I start watching the original series, The Legend of Korra is bound to follow immediately after. The original Avatar is definitely one of my all-time favorite shows – and The Legend of Korra follows closely behind.

When Korra and Bolin go on their pseudo-date in the first season, they go to Narook’s Seaweed Noodlery and enjoy bowlfuls of seaweed noodles. Don’t let the love triangle issues in the first season put you off from the rest of the show – trust me, the payoff is worth it at the end.

It wasn’t until my fourth or fifth viewing of The Legend of Korra series that I made the connection. When Bolin is later heartbroken, his brother Mako finds him drowning his woes at the bottom of a noodle bowl. And that’s when it hit me.

Narook’s Seaweed Noodles aren’t only extra noodle-y, they are actually based on a real-life Thai dish: drunken noodles. Bolin is quite literally drunk on noodles.

While there’s no actual alcohol in drunken noodles, they get their name because they are so spicy, one will drink so much to subdue the heat, they will drink themselves drunk. However, I think Narook’s seaweed variation on the dish is a literal play on the drunken noodle name.

While Narook may have cornered the market in seaweed noodles, I’d like to think that Bolin and Opal opened a noodlery after the war with Kuvira and served drunken noodles to regular people and benders alike – and perhaps a spirit or two. I served Bolin’s favorite dumplings alongside these fiery hot noodles, just to make sure Bolin really felt better in the end.

Here’s What You Need

• Flat rice noodles: Perfect base for soaking up all the delicious flavors.
• Butter: Adds richness to the dish.
• Shrimp: Provides a protein punch and savory flavor.
• Black pepper: Adds a touch of heat and seasoning.
• White wine or mirin: Deglazes the pan, adding depth.
• Red curry paste: Brings an authentic Thai flavor.
• Thai garlic chile paste: Adds a spicy, garlicky kick.
• Hot mango chutney: Sweet and spicy element.
• Oyster sauce: Adds umami and richness.
• Fish sauce: Provides a salty, savory depth.
• Cilantro paste or fresh cilantro: Fresh herbal flavor.
• Ginger: Adds warmth and spice.
• Lime juice: Brings brightness and acidity.
• Ghost pepper: For those who love intense heat.
• Brown sugar: Balances the spicy and savory elements.
• Soy sauce: Classic salty, savory seasoning.
• Lemongrass: Adds a citrusy, aromatic flavor.
• Garlic: Essential for a robust base flavor.
• Bay leaves: Adds a subtle depth of flavor.
• Zucchini: Adds texture and freshness.
• Red bell pepper: Sweet and crunchy.
• Baby corn: Adds a unique texture and sweetness.
• Shallot: Mild onion flavor.
• Crimini mushrooms: Earthy and savory.
• Pea pods: Crisp and fresh.
• Broccoli slaw: Optional crunch and color.
• Thai basil: Anise-like, fresh flavor.
• Bok choy: Adds a mild, crunchy green.
• Chicken broth: Forms the flavorful liquid base.
• Eggs: Adds richness and a creamy texture.

Let’s Cook

In a wok over high heat, melt the butter until frothy. Toss in the shrimp and cook until they’re beautifully pink, about 5 minutes. Sprinkle them with cracked pepper, then remove from the wok and set aside. Remember, don’t clean the wok!

Building the Flavor Base

Deglaze the wok with white wine or mirin. When the liquid starts to simmer, stir in the red curry paste, Thai garlic chile paste, hot mango chutney, oyster sauce, fish sauce, cilantro paste, ginger, lime juice, garlic, and ghost pepper. Bring this spicy, aromatic mixture to a simmer, then add soy sauce, brown sugar, lemongrass, and bay leaves. Let it simmer until thickened, about 10 minutes.

Veggie Time

Now it’s time to get those veggies in there. Add zucchini, red bell pepper, baby corn, shallot, mushrooms, pea pods, broccoli slaw (if you’re using it), bok choy, and Thai basil. Give everything a good stir to coat the veggies in that amazing sauce. When the mushrooms and peppers have softened, about 5 minutes, it’s time for the noodles and broth. Bring to a rolling boil and let those noodles cook for 5-6 minutes.

The Egg-citing Part

When the noodles are just right, add two whole eggs to the wok. Gently press them beneath the surface of the liquid and let them cook for about 2 minutes. Then, stir them into the noodles to create a creamy texture.

Bringing it All Together

Finally, return the cooked shrimp to the wok. Let everything heat through for about 2-3 minutes, then take it off the heat. The liquid will thicken as it cools. Serve these fiery noodles with some naan and Bolin’s favorite dumplings.

Tips for Perfect Drunken Noodles

• Adjusting the Heat: If ghost peppers are too much, use a milder chili. Start small, you can always add more heat.
• Noodle Perfection: Don’t overcook your noodles. They should be al dente when you add them to the wok. This keeps them from getting mushy.
• Veggie Swap: Feel free to swap out vegetables based on what you have. Snow peas, carrots, or even baby spinach would be great additions.
• Sauce Consistency: If the sauce seems too thick, add a splash of chicken broth or water. If it’s too thin, let it simmer a bit longer to reduce.
• Leftover Magic: These noodles make great leftovers. The flavors meld even more as they sit, so don’t be afraid to enjoy them the next day.

There you have it, Hungry People! Bolin’s drunken noodles are sure to set your taste buds on fire and transport you straight to Republic City. This dish is a fun nod to one of my favorite shows, packed with enough spice to make even a fire bender break a sweat. Pair these noodles with Bolin’s favorite dumplings, and you’ve got yourself a meal worthy of a food bender. If you’re a fan of Avatar and The Legend of Korra, this recipe is a must-try. So, grab your chopsticks and dig in! Don’t forget to keep a glass of water (or two) handy!

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