Drunken Noodles
Description
This Chinese dish only takes about 15 minutes to make and is delicious. Add some heat if you want by adding some Thai chilies.
Ingredients
8 oz. rice stick noodles
Sauce:
2 T. sweet dark soy sauce or kecap manis
2 T. oyster sauce
2 t. soy sauce
2 t. white vinegar
2 t. sugar
2 T. water
Stir Fry:
2 T. peanut or vegetable oil
2 cloves garlic cloves
1 c. boneless, skinless, chicken thighs, sliced into 1/4 inch strips
1 large egg
4 c. packed. Chinese broccoli, leaves separated from stems, cut stems vertically into thin sticks
**If wanting to add some heat to this dish, add chopped fresh Thai chiles, to taste.
Directions
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Prepare noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. Drain when done.
Meanwhile, combine sauce ingredients.
Place oil in wok, then mince garlic straight into the wok. Place wok high heat. As the oil is heating, the garlic will gradually heat and infuse the oil with flavor.
When oil is hot and the garlic is starting to turn golden, add chicken and Chinese broccoli stems; stir-fry 1 minute.
Move chicken and Chinese broccoli to one side; crack in the egg, and scramble it. Don’t worry if some of it sticks to the wok, it will char as it continues to cook. The char-grilled bits add flavor.
Add noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize, and the leaves to just wilt. The leaves only need to be just wilted because they will continue to cook while plating up.
Serve immediately.