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    Chef Johns Drunken Noodles

    Uploaded by

    Chris Huss

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chef Johns Drunken Noodles

    Uploaded by

    Chris Huss
    5 views2 pages

    Original Title

    chef-johns-drunken-noodles

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    Chef Johns Drunken Noodles

    Uploaded by

    Chris Huss

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Chef John's Drunken Noodles

    I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly
    drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because
    at one point it was made with wine — but that's not as entertaining! Serve garnished with Thai basil and lime, if
    desired.

    By John Mitzewich | Tested by Allrecipes Test Kitchen

    Prep Time: 15 mins


    Cook Time: 15 mins
    Additional Time: 10 mins
    Total Time: 40 mins
    Servings: 4

    Ingredients
    8 ounces dried rice noodles

    ¼ cup oyster sauce

    ¼ cup soy sauce

    1 tablespoon Asian fish sauce

    1 tablespoon maple syrup

    1 teaspoon white sugar

    2 tablespoons cold water

    2 tablespoons vegetable oil

    1 teaspoon sesame oil

    1 cup shallots, thinly sliced

    6 teaspoons chile padi (bird's eye chiles), thinly sliced

    4 cloves garlic, minced

    2 ½ pounds skinless, boneless chicken thighs, cut into strips (Optional)

    1 pound Chinese broccoli, sliced (Optional)

    4 green onions, thinly sliced

    1 cup fresh Thai basil leaves

    Directions
    Step 1
    Gather the ingredients.

    Step 2
    Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate
    them. Drain the water and cover with a wet paper towel.

    Step 3
    Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.

    Step 4
    Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile
    peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to
    create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.

    Step 5
    Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.

    Step 6
    Add Chinese broccoli leaves and stir-fry until wilted.

    Step 7
    Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer.

    Step 8
    Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2
    minutes. Remove from heat.

    Step 9
    Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

    Recipe Tips
    Any noodle or pasta can be used, but the soaking and cooking time will depend on the size and type of noodle.
    You can use any meat or vegetable as long as it's cut thin or pre-cooked.
    Any hot pepper will work, or you can use a sweet pepper and make up the difference with red pepper flakes.
    Regular basil will work, but Thai basil is preferred.

    Nutrition Facts
    Per serving: 341 calories; total fat 9g ; saturated fat 1g ; sodium 1393mg ; total carbohydrate 61g ; dietary fiber 2g ;
    protein 5g ; potassium 268mg

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