Directions
- 1Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water.
- 2In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside.
- 3Heat 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.
- 4Toss in the sliced onion and cook for an additional minute.
- 5Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes.
- 6Next, add the carrot and Chinese broccoli, cooking until they begin to soften.
- 7Throw in the spring onions and noodles, pouring over the drunken noodle sauce.
- 8Stir-fry everything together until well combined, cooking for another 1-2 minutes.
- 9Turn off the heat, add the Thai basil leaves, and toss until just wilted.
- 10Serve immediately and enjoy!
Ingredients
- 200 g dried rice noodles
- 3 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 0.5 tbsp sugar
- 1 tbsp water
- 2 tbsp neutral oil
- 3 cloves garlic
- 1 red chillies
- 0.5 onion
- 250 g chicken thighs
- 2 tsp fish sauce
- 0.5 carrot
- 1 handful Chinese broccoli
- 2 spring onions
- 1 handful Thai basil leaves
Equipment
wok or large pansmall bowl
Related recipes
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner
Crispy Pork and Chives Rice Paper Dumplings
Chinese · Dinner
Chicken and mushroom stir fry
Chinese · Dinner20m
Papa Tea’s Black Pepper Chicken
Chinese · Dinner
Rice Paper Shrimp Pancakes
Chinese · Dinner
Cerdo agridulce
Chinese · Dinner
Fool-Proof Char Siu
Chinese · Dinner
Pork Blanket Dumplings
Chinese · Dinner
Beef Ho Fun Noodles
Chinese · Dinner
Mongolian Beef Noodles
Chinese · Dinner
Chicken chop suey
Chinese · Dinner