Drunken Noodles with Chicken
Stir-fried rice noodles with chicken, vegetables, and a savory sauce, prepared quickly in a wok.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Rice Noodles (wide, soaked in warm water) | 400 | Grams |
| Soy Sauce (light) | 4 | Tbsp |
| Oyster Sauce | 3 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Red Chili (sliced) | 2 | Count |
| Bell Pepper (sliced) | 1 | Count |
| Onion (sliced) | 1 | Count |
| Basil Leaves (fresh) | 1 | Bunch |
| Vegetable Oil | 3 | Tbsp |
| Lime (cut into wedges for serving) | 1 | Count |
Instructions
- Soak the rice noodles in warm water for 30 minutes until softened, then drain.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar until the sugar dissolves.
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sliced red chili, stir-fry for 30 seconds.
- Add sliced chicken breast to the wok and stir-fry until cooked through, about 5 minutes.
- Add sliced onion and bell pepper to the wok, stir-fry for another 2 minutes.
- Add the drained rice noodles and sauce mixture to the wok, tossing everything together until well combined and heated through.
- Stir in fresh basil leaves and remove from heat.
- Serve the drunken noodles hot with lime wedges on the side.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
Wok