Cooked - The Best Drunken Noodles - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

The Best Drunken Noodles

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2.0

8 oz pork, chicken, beef, shrimp, extra firm tofu or mixture of the proteins

1 tsp fish sauce

1 clove garlic, grated

Pinch of white pepper

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp dark soy sauce

2 tbsp palm sugar or honey

Pinch of white pepper

2 tbsp cooking oil

8 cloves garlic, crushed then chopped

1 to 5 Thai chili, crushed then chopped

1 large shallot, sliced

6 oz Chinese broccoli or broccolini, cut into bite size

1 lb fresh rice noodle sheets, cut into large chunks and separated or dried rice noodles soaked in hot water for 15 minutes then drained

1 red chili, sliced, optional

Handful basil leaves (approximately 2 cups)

Mix your choice of protein (I used shrimp and pork belly), fish sauce, garlic and white pepper in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.
Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside.
Heat a large skillet or a wok over high heat until smoking. Add cooking oil swirl to coat. Add garlic, chili and shallot. Stir fry for 30 second to 1 minute.
Add marinated protein and stir fry for 1 to 2 minutes. Now toss in Chinese broccoli and stir fry for minute.
Add prepared noodles and the sauce mixture. Toss and stir everything tighter for 2 minutes. (If you’re not using fresh noodles and the noodles are not done, add 1 tablespoon of water at a time until it’s done.) If the noodles are stick together too much, add 1 tsp of cooking oil at a time.
Turn off the heat and add basil and red chili. Toss everything together and serve immediately with a lime wedge. Enjoy!

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