Drunken Noodles
This quick and easy stir-fry comes together in under 20 minutes with a flavour-packed sauce, tender chicken and fresh Thai basil.
Equipment
- Frying Pan
Ingredients
STIR-FRY SAUCE
- 3 tablespoon oyster sauce
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tablespoon rice wine vinegar (or white vinegar or apple cider vinegar)
- 0.5 tablespoon fish sauce (recommended, but can be left out completely)
- 1 tablespoon brown sugar
- 2 tablespoon water
STIR-FRY
- 200 g dried wide rice noodles
- 1 tablespoon sesame oil
- 500 g boneless, skinless chicken breast (finely sliced 5 mm/¼ inch thick)
- 1 brown onion (sliced)
- 1 tablespoon freshly grated garlic
- 1 carrot (julienned)
- 1 bunch bok choy (shredded 1.5 cm/½ inch slices)
- 4 spring onion (scallion) stems (sliced into 3 cm (1¼ inch) batons)
- 1 cup Thai basil leaves (firmly packed, leaves picked, can also be substituted with regular basil)
TO SERVE
- Chilli oil vinegar (or plain rice wine vinegar)
- Crushed roasted peanuts (optional)
Instructions
Instructions
- Combine the sauce ingredients – In a small bowl, mix together the ingredients for the stir-fry sauce.
- Cook the noodles – Cook the rice noodles as per the packet instructions, until just pliable. Most instructions suggest cooking them in boiling water for 6–8 minutes, which is too long. Boil them until they are just pliable (mine took 3 minutes), then rinse with cold water before draining.
- Cook the chicken – Heat the sesame oil in a large, deep, heavy-based frying pan over high heat. Add the chicken and cook, stirring, until it just starts to change colour.
- Add the veggies, noodles and sauce – Add the onion and garlic and cook, stirring, for 30 seconds, until fragrant.
- Add the carrot, bok choy, spring onion, partially cooked rice noodles and the stir-fry sauce. Toss using tongs until well combined. Simmer for 2–3 minutes until the vegetables have softened slightly, and the noodles are coated and have absorbed some of the lovely sauce.
- Remove from the heat and stir through the Thai basil leaves.
- Serve – Divide the stir-fry among serving bowls. Top with the chilli oil vinegar or rice wine vinegar and crushed roasted peanuts, if using.
Notes
Don’t skip the vinegar! It adds a burst of freshness and funk to the end dish. Quickly prepare the vinegar by mixing equal quantities of rice wine vinegar and your favourite chilli oil or chilli oil crisp. You can make the stir-fry sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also slice the chicken and veggies a day ahead and refrigerate them in airtight containers. When it’s time to cook, everything will come together quickly. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1serving
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