Drunken Noodles with Chicken (Print Version)
# Ingredients:
01 -
250 grams medium wide rice noodles, dried
02 -
250 grams chicken thighs or chicken breast
03 -
1 teaspoon soy sauce
04 -
3 tablespoons vegetable or canola oil, divided
05 -
1 tablespoon minced garlic
06 -
1/2 onion, sliced
07 -
2-3 Thai red chili peppers
08 -
4-5 baby bok choy
09 -
1 cup holy basil leaves
→ Stir-fry sauce
10 -
3 teaspoons soy sauce
11 -
1.5 teaspoons dark soy sauce
12 -
2 teaspoons oyster sauce
13 -
1 tablespoon + 1 teaspoon fish sauce
14 -
2 teaspoons brown sugar
15 -
Pinch of ground white pepper
16 -
1/4 cup chicken stock or water
# Instructions:
01 -
Cut chicken against the grain into thin strips. Add 1 teaspoon of soy sauce to the chicken, mix well, and let it rest for 15-20 minutes.
02 -
Soak rice noodles in hot water until fully submerged for 15-20 minutes, then drain and set aside.
03 -
Clean and cut baby bok choy. Clean and pluck basil leaves.
04 -
Combine soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, ground white pepper, and chicken stock or water in a small bowl.
05 -
Heat 2 tablespoons of oil in a large wok or skillet. Add marinated chicken and sear on high heat for 2 minutes without disturbing, then flip and sear for an additional minute. Remove from pan and set aside, covered.
06 -
Clean the skillet if necessary. Heat the remaining oil and saute sliced onion for 30 seconds. Add minced garlic, red chili, and green onion whites, and saute for another 30 seconds to 1 minute.
07 -
Stir-fry bok choy for 30 seconds on medium-high heat. Add drained noodles, cooked chicken with juices, basil leaves, and green onion greens. Pour the sauce around the edges of the pan.
08 -
Toss everything on high heat for 2 minutes until noodles are coated and slightly charred, scraping the bottom to prevent sticking. Serve hot.