Drunken Noodles
Recipes Chicken Main Dish Other ethnic food Quick and Easy
Description
This dish actually has alcohol unlike most drunken noodles recipes. You are supposed to eat them while drunk as a hangover cure! The noodles are big, flat sponges for the sauce, and there's broccoli plus scrambled eggs and chicken.
Ingredients
Sauce:
6 T. light brown sugar
1⁄2 c. soy sauce (regular, NOT light)
1/4 c. oyster sauce
2 T. whiskey
1 T. mirin
1 T. sambal oelek, or other chile sauce
1 T. chopped garlic
Stir-Fry:
4 T. canola oil, divided
4 eggs, beaten
1¼ lb. boneless, skinless chicken breasts, cut into 1⁄2-inch cubes
1 t. sesame oil
1/2 t. kosher salt
4 scallions, thinly sliced, plus more for garnish
2 T. minced fresh ginger
2 T. minced garlic (about 4 cloves)
4 c.broccoli florets
2 c. white mushrooms, thinly sliced
1/2 c. low-sodium chicken broth
12 oz. dried wide rice noodles (softened according to package directions) or 1 1/2 lb. fresh wide rice noodles
Directions
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Sauce:
In a bowl, combine brown sugar, soy sauce, oyster sauce, whiskey, mirin, sambal, and garlic; set aside.
Stir-Fry:
In a wok or a very large skillet, heat 1 T. canola oil over medium-high heat. Pour in eggs; cook, stirring, until eggs form large curds. Transfer to a medium bowl; cover to keep warm. Wipe out or clean the pan if there is any stuck egg.
Toss chicken breasts with sesame oil and salt. Heat 1 T. canola oil in wok over high heat, until it smokes; add chicken; stir-fry until just cooked through and no longer pink, 4 - 5 minutes. Transfer to the bowl with the eggs; cover.
Add remaining 2T. oil to the pan over high heat. When it smokes, add scallions, ginger, and garlic; cook, stirring, until fragrant and scallions are bright green, 20 seconds. Add broccoli, mushrooms, and broth; cook, stirring, until broccoli turns bright green and stock is almost evaporated, 2 - 3 minutes. Add noodles, chicken and eggs, and sauce to wok; cook, tossing, until warmed though, noodles are cooked, and sauce at the bottom of the wok bubbles and thickens, 4 - 5 minutes.
Garnish with scallions. Serve.
6 servings.