Drunken Noodles

• portions: Recipe (2 Servings
• temps total: 42 minutes

Ingrédients

6 oz wide rice noodles

1 carrot, cut into matchsticks

3 scallions, cut into ½-inch pieces (white and green parts separated)

4 stalks Chinese broccoli, stems and leaves separated, cut into ½-inch pieces

½ small onion, thinly sliced

1 boneless chicken thigh, thinly sliced

3 cloves garlic, minced

2 Thai chilies, minced

1 tsp fish sauce

1 cup Thai basil

Sauce

2 tbsp dark soy sauce

2 tbsp light soy sauce

3 tbsp oyster sauce

3 tbsp sugar

3 tbsp water

Instructions

Soak the rice noodles in warm water for 40 minutes, then drain.

Cut the vegetables and slice the chicken as instructed.

In a bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, and water.

Heat a pan over medium-high heat. Add onions, garlic, and chilies, and cook for 1 minute.

Add the chicken and fish sauce, cooking until the chicken is browned.

Stir in the white parts of the scallions, broccoli stems, and carrots. Cook for another minute.

Add the broccoli leaves and green scallions, cooking until wilted.

Toss in the noodles and sauce, stirring until fully incorporated. Finish with Thai basil.

Serve immediately in a bowl or straight from the pan.