Drunken Noodles with Chicken

Drunken Noodles with Chicken

from simplyscratch.com
50 min
4 servings

Craving a giant bowl of Drunken Noodles? (me too!) Stir fried chiles, shallots, garlic and ginger tossed in a simple soy-based sauce with tender chicken and wide rice noodles. Although there is a bit of prep involved, once you start cooking this recipe comes together rather quickly.

Ingredients

  • 1 pound chicken breast halves (sliced)
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon light olive oil
  • 2 teaspoons cornstarch
  • 1½ teaspoons dark brown sugar
  • 1 tablespoons water
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoons dark soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons oyster sauce
  • 10 ounces rice noodles
  • 3 tablespoon olive oil (extra light)
  • 3 cloves garlic (sliced)
  • 1/2 teaspoon ginger (freshly grated)
  • 1/3 cup shallot (sliced)
  • 2 green onions (3-inch pieces julienned)
  • 1 cup thai or holy basil (lightly packed (see notes for substitution))
  • 2 teaspoons Chinese wine (I use Shaoxing)
  • 1 to 3 serrano chiles (or jalapeños or thai chiles)

Directions

  1. 1

    Place 10 ounces rice noodles in a metal bowl and cover with hot tap water. The metal bowl will conduct the heat and keep the water warmer longer. Soak wide rice noodles for 30 to 35 minutes or until soft. For thinner rice noodles, soak for 15 minutes or until soft. Once the noodles are soft, drain and set aside.

  2. 2

    Add 1 pound thin sliced chicken breasts into a bowl. Add the water and rub it into the chicken until the water disappears and is absorbed into the chicken. Next, add in low-sodium soy sauce, olive oil and cornstarch.

  3. 3

    Dissolve dark brown sugar with hot water. Then add in low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce and a pinch or two of ground white pepper. Whisk well to combine and set off to the side.

  4. 4

    Heat a large wok or chefs pan over medium-high to high heat until near smoking. Drizzle 2 tablespoons extra light olive oil around the inside perimeter. Add in the marinated chicken and sear on each side for 1 to 2 minutes. Once golden, transfer to a clean plate and set off to the side.