Drunken Noodles
(8)
Prep time: 13mins
Cook time: 10mins
Serves or Makes: 4 servings

Recipe Card

ingredients

Chicken Marinade

ingredients

Stir Fry

  • 1 pound fresh rice noodles
  • 2 tablespoons vegetable oil
  • 5 cloves garlic, roughly chopped
  • 2 Thai chilies, deseeded and chopped
  • 1 shallot, sliced
  • 3 stalks Chinese broccoli, cut into bite-sized pieces
  • ½ cup carrots, thinly sliced
  • ½ cup Holy basil or Thai basil

ingredients

Sauce

Method

  • Step 1

    Add the chicken, San J Tamari, sugar, and water to a bowl and toss to combine. Set aside to marinate for at least 15 minutes

  • Step 2

    If using fresh noodles, gently separate the noodles from the package. If using dried noodles, cook the noodles according to the package instructions.

  • Step 3

    In a small mixing bowl, add the oyster sauce, San J Tamari, dark soy sauce, fish sauce, granulated sugar, and water. Mix to combine until all the sugar has dissolved. Set aside.

  • Step 4

    In a mortar and pestle, add the roughly chopped garlic and Thai chilies and pound until it turns into a paste.

  • Step 5

    In a wok or large skillet over medium-high heat, add 1 tablespoon of oil. Once the wok is hot, add the marinated chicken and spread into a single layer. Sear for 1 minute on each side until cooked through. Remove and set aside.

  • Step 6

    In the same wok over medium heat, add 1 tablespoon of oil. Once the wok is hot, add the chili garlic paste and cook until fragrant, about 20 seconds. Then add the sliced shallot and cook for 1 minute.

  • Step 7

    Next, add the Chinese broccoli and carrots. Cook until lightly softened, about 1 minute. Remove and set aside.

  • Step 8

    Add the noodles and sauce. Gently toss until covered. Let the noodles sit at the bottom of the pan for 30 seconds to char.

  • Step 9

    Lower the heat to low. Then add back the chicken, vegetables, and basil and gently toss until combined. Serve immediately.