My Famous Drunken Noodles Recipes

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DRUNKEN NOODLES



Drunken Noodles image

Thai-style drunken noodles is not only good for a hangover but good for entertaining too!

Provided by kayak

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package rice noodles
6 tablespoons oyster sauce
3 tablespoons white sugar
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 tablespoon canola oil, or more as needed
1 onion, sliced
1 bulb shallot, chopped
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, thinly sliced
1 large green bell pepper, sliced into strips
1 egg, lightly beaten
2 sprigs fresh basil, leaves removed and torn

Steps:

  • Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
  • Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
  • Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
  • Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
  • Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g

DRUNKEN NOODLES



Drunken Noodles image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Two 14-ounce packages 1/4-inch-wide flat rice noodles
1/4 cup canola oil
6 cloves garlic, chopped
1/4 cup garlic chili paste or sambal oelek
1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
1 tablespoon sugar
2 green bell peppers, cut into strips
One 14-ounce can diced tomatoes, drained
1/2 cup fresh basil leaves

Steps:

  • Cook the noodles in large pot of boiling salted water according to package directions. Drain and set aside.
  • Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the garlic and chili paste; cook for 30 seconds. Add the chicken, fish sauce, soy sauce, sugar and bell peppers. Cook, stirring, until the chicken is cooked through, 4 to 6 minutes.
  • Add the noodles and tomatoes and toss to coat. Transfer to a large platter, sprinkle with basil and serve.

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