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Drunken Noodles
Drunken Noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Spicy drunken noodles with chicken, veggies, and tangy oyster sauce, vinegar, and lime juice.
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 medium 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 large egg, lightly beaten
  • 2 sprigs fresh basil, leaves removed and torn
Instructions:
  • Add rice noodles to a bowl and cover with hot water. Gently separate the noodles using a fork or your hands. Let them soak for about 45 minutes until softened.
  • After 30 minutes of soaking, combine oyster sauce, sugar, vinegar, and lime juice in a bowl and whisk until smooth; set aside.
  • Heat the oil in a wok or large skillet over medium-high heat. Sauté onion, shallot, and garlic until fragrant and slightly softened, about 2 to 3 minutes. Add chicken and bell pepper; cook until chicken is cooked through, about 5 to 7 minutes. Push chicken mixture to one side of the wok.
  • Drizzle beaten egg into the open space in the sizzling wok, cooking until it gently solidifies, around 1 to 2 minutes. Flip the egg and continue cooking until fully set, 1 to 2 minutes. Break the egg into pieces with a fork and blend it into the chicken, followed by stirring in the sauce and basil.
  • After draining the noodles, toss them into the flavorful chicken mixture. Stir and cook until everything is heated through, about 2 to 3 minutes.

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