Drunken Noodles
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
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.