Drunken Noodles recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 446.1 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.

  3. 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.

  4. 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.

  5. Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture, cook and stir until heated through, 2 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

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

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