Chef John's Drunken Noodles
Ingredients
- 8 ounces dried rice noodles
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon maple syrup
- 1 teaspoon white sugar
- 2 tablespoons cold water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 cup shallots, thinly sliced
- 6 teaspoons chile padi (bird's eye chiles), thinly sliced
- 4 cloves garlic, minced
- 2 ½ pounds skinless, boneless chicken thighs, cut into strips (Optional)
- 1 pound Chinese broccoli, sliced (Optional)
- 4 scallions, thinly sliced
- 1 cup fresh Thai basil leaves
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Instructions
- Gather the ingredients.
- Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
- Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
- Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
- Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
- Add Chinese broccoli leaves and stir-fry until wilted.
- Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
- Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
- Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.
Source
Original recipe: View Original