Brown’s Bites

Drunken Noodles

Name: Drunken Noodles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 3 tbsp oyster sauce; 2 tbsp light soy sauce; 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce); 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar); ½ tbsp fish sauce (recommended, but can be left out completely); 1 tbsp brown sugar; 2 tbsp water; 200 g (7 oz) dried wide rice noodles; 1 tbsp sesame oil; 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/¼ inch thick; 1 brown onion, sliced; 1 tbsp freshly grated garlic; 1 carrot, julienned; 1 bunch bok choy, shredded (1.5 cm/½ inch slices); 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons; 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil); Chilli oil vinegar (see note 1), or plain rice wine vinegar; Crushed roasted peanuts (optional)

4 servings

portionen

10 minutes

aktive zeit

18 minutes

gesamtzeit

Kochen beginnen

Zutaten

3 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)

1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)

½ tbsp fish sauce (recommended, but can be left out completely)

1 tbsp brown sugar

2 tbsp water

200 g (7 oz) dried wide rice noodles

1 tbsp sesame oil

500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/¼ inch thick

1 brown onion, sliced

1 tbsp freshly grated garlic

1 carrot, julienned

1 bunch bok choy, shredded (1.5 cm/½ inch slices)

4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons

1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil)

Chilli oil vinegar (see note 1), or plain rice wine vinegar

Crushed roasted peanuts (optional)

Anweisungen

In a small bowl, mix together the ingredients for the stir-fry sauce.

Cook the rice noodles as per the packet instructions, until just pliable. Most instructions suggest cooking them in boiling water for 6–8 minutes, which is too long (cooking for too long equals broken, mushy noodles!). Boil them until they are just pliable (mine took 3 minutes), then rinse with cold water before draining. They will finish cooking in the pan.

Heat the sesame oil in a large, deep, heavy-based frying pan over high heat. Add the chicken and cook, stirring, until it just starts to change colour.

Add the onion and garlic and cook, stirring, for 30 seconds, until fragrant.

Add the carrot, bok choy, spring onion, partially cooked rice noodles and the stir-fry sauce. Toss using tongs until well combined. Simmer for 2–3 minutes until the vegetables have softened slightly, and the noodles are coated and have absorbed some of the lovely sauce.

Remove from the heat and stir through the Thai basil leaves.

Divide the stir-fry among serving bowls. Top with the chilli oil vinegar or rice wine vinegar and crushed roasted peanuts, if using.

Nährwertangaben

Portionsgröße

Kalorien

487

Gesamtfett

18.5 g

Gesättigtes Fett

2.8 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

91.3 mg

Natrium

1477.2 mg

Gesamtkohlenhydrate

44.4 g

Ballaststoffe

6.7 g

Zucker insgesamt

9.9 g

Eiweiß

37.4 g