Drunken Noodles
Directions
- 1Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water.
- 2Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water.
- 3Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water.
- 4In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside.
- 5In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside.
- 6In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside.
- 7Heat the oil in a wok or large pan over high heat. Add the finely chopped garlic and chillies, stir-frying until fragrant, about 30 seconds.
- 8Heat the oil in a wok or large pan over high heat. Add the finely chopped garlic and chillies, stir-frying until fragrant, about 30 seconds.
- 9Heat the oil in a wok or large pan over high heat. Add the finely chopped garlic and chillies, stir-frying until fragrant, about 30 seconds.
- 10Toss in the sliced onion and cook for an additional minute.
- 11Toss in the sliced onion and cook for an additional minute.
- 12Toss in the sliced onion and cook for an additional minute.
- 13Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes.
- 14Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes.
- 15Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes.
- 16Next, add the carrot and Chinese broccoli, cooking until they begin to soften.
- 17Next, add the carrot and Chinese broccoli, cooking until they begin to soften.
- 18Next, add the carrot and Chinese broccoli, cooking until they begin to soften.
- 19Throw in the spring onions and noodles, pouring over the drunken noodle sauce.
- 20Throw in the spring onions and noodles, pouring over the drunken noodle sauce.
- 21Throw in the spring onions and noodles, pouring over the drunken noodle sauce.
- 22Stir-fry everything together until well combined, cooking for another 1-2 minutes.
- 23Stir-fry everything together until well combined, cooking for another 1-2 minutes.
- 24Stir-fry everything together until well combined, cooking for another 1-2 minutes.
- 25Turn off the heat, add the Thai basil leaves, and toss until just wilted.
- 26Turn off the heat, add the Thai basil leaves, and toss until just wilted.
- 27Turn off the heat, add the Thai basil leaves, and toss until just wilted.
- 28Serve immediately and enjoy!
- 29Serve immediately and enjoy!
- 30Serve immediately and enjoy!
Ingredients
- 200 g dried rice noodles
- 200 g dried rice noodles
- 200 g dried rice noodles
- 3 tbsp oyster sauce
- 3 tbsp oyster sauce
- 3 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 1.5 tbsp dark soy sauce
- 1.5 tbsp dark soy sauce
- 0.5 tbsp sugar
- 0.5 tbsp sugar
- 0.5 tbsp sugar
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
- 2 tbsp neutral oil
- 2 tbsp neutral oil
- 2 tbsp neutral oil
- 3 cloves garlic
- 3 cloves garlic
- 3 cloves garlic
- 1 red chillies
- 1 red chillies
- 1 red chillies
- 0.5 onion
- 0.5 onion
- 0.5 onion
- 250 g chicken thighs
- 250 g chicken thighs
- 250 g chicken thighs
- 2 tsp fish sauce
- 2 tsp fish sauce
- 2 tsp fish sauce
- 0.5 carrot
- 0.5 carrot
- 0.5 carrot
- 1 handful Chinese broccoli
- 1 handful Chinese broccoli
- 1 handful Chinese broccoli
- 2 spring onions
- 2 spring onions
- 2 spring onions
- 1 handful Thai basil leaves
- 1 handful Thai basil leaves
- 1 handful Thai basil leaves
Equipment
wok or large pansmall bowl