Drunken Noodles

Yield: 6 servings

Ingredients

• 32 ounces fresh rice noodles
• 2 tsp corn starch
• 1 lb. chicken tenderloin, sliced
• 2 teaspoons of oil
• 6 large cloves garlic, minced
• 4 Thai chili peppers, deseeded and minced
• 1 onion, sliced
• 8-ounce brown mushrooms, sliced
• 1 red bell pepper, sliced OR 1 large carrot, sliced thin
• 4 scallions, green part only, cut into 2-inch pieces
• 2 cups loosely packed Thai basil leaves
• 3 Tbsp oil (for stir fry, sounds like a lot, but it keeps noodles moist)

Sauce

• 2 Tbsp oyster sauce (830 mg sodium per Tbsp)
• 1 Tbsp light soy sauce (1240 mg sodium per Tbsp)
• ½ Tbsp dark soy sauce (1480 mg sodium per Tbsp)
• 1 Tbsp fish sauce (1800 mg sodium per Tbsp)
• 1 Tbsp sugar
• 2 Tbsp water

Preparation

1. Leave the rice noodles at room temperature for 15 minutes. Cut the long strips in 1/3, then separate each piece of noodle. Place in a large bowl.
2. Combine the oyster sauce, light and dark soy sauces, fish sauce, sugar, and water to make the sauce.
3. Marinate chicken strips in 2 teaspoons of sauce, 2 teaspoons oil, and 2 teaspoons of corn starch.

Cooking Process

1. Add 1 Tbsp oil in wok or large nonstick pan over medium high heat. Sear the chicken on one side for a minute, then flip over to sear the other side. When cooked, remove from pan. Clean the pan if needed.
2. Heat 2 Tbsp oil in pan over medium high heat. Add garlic and chili and cook for 10 seconds being careful not to inhale. The chili will make you cough.
3. Add onion, bell pepper or carrot and cook for one minute. When the onion starts to soften, add in the mushrooms.
4. When the onion is transparent, add scallion and noodles. Toss everything together and cook for about 1 minute or until the noodle starts to soften. When the noodles start to stick to the pan, add in the sauce and toss until the noodles are coated with the sauce.
5. Add in the cooked chicken and mix again.
6. Remove from heat and add in basil. Toss until just wilted, then serve.