Drunken Noodles with Shrimp
Prepare stir-fried rice noodles with shrimp, vegetables, and a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 500 | Grams |
| Rice Noodles (wide, dried) | 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 |
| Onion (sliced) | 1 | Count |
| Bell Pepper (sliced) | 1 | Count |
| Basil Leaves (fresh) | 1 | Bunch |
| Vegetable Oil | 3 | Tbsp |
| Lime (cut into wedges) | 1 | Count |
Instructions
- Soak 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 combined.
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and sliced red chili to the wok, stir-fry for 30 seconds until fragrant.
- Add shrimp to the wok and stir-fry until they turn pink and are cooked through, about 3-4 minutes.
- Add sliced onion and bell pepper to the wok, stir-fry for another 2 minutes.
- Add the drained rice noodles to the wok, pour the sauce mixture over, and toss everything together.
- Stir-fry for 3-4 minutes until noodles are well coated and heated through.
- Add fresh basil leaves, toss to combine, and remove from heat.
- Serve the noodles hot with lime wedges on the side.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
Wok