Drunken Noodles

재료

Drunken Noodle Sauce - 3 tbsp oyster sauce, 1 1/2 tbsp light soy sauce, 1 1/2 tbsp dark soy sauce, 2 tsp sugar & 1 tbsp water

Stir-fry - 2 - 3 tbsp neutral oil - 3 cloves of garlic, finely chopped - 2 birds eye chillies, finely chopped - 1/2 onion, sliced - 200g chicken thighs or breast, cut into bite size pieces - 2 tsp fish sauce - 1/2 carrot, cut into matchsticks - 1 handful Chinese broccoli, sliced - 2 - 3 spring onions, cut into 3cm lengths - 1 handful of Thai basil leaves

방향

Soak the noodles in boiling water for 5-10 minutes until softened, then drain and rinse under cold water to stop the cooking process. If using fresh noodles, simply separate them and set aside.

In a small bowl, mix all the ingredients for the drunken noodle sauce and set aside.

Heat the oil in a wok or large pan over high heat. Add the finely chopped garlic and chillies, stir-frying until fragrant, about 30 seconds. Toss in the sliced onion and cook for an additional minute. Add the chicken and fish sauce, stir-frying until the chicken is cooked through, around 2 minutes. Next, add the carrot and Chinese broccoli, cooking until they begin to soften. Throw in the spring onions and noodles, pouring over the drunken noodle sauce. Stir-fry everything together until well combined, cooking for another 1-2 minutes. Turn off the heat, add the Thai basil leaves, and toss until just wilted. Serve immediately and enjoy!