Drunkard's Noodles

Name: Drunkard's Noodles
Ingredients: 2 tablespoons oyster sauce; 2 tablespoons fish sauce; 2 tablespoon palm sugar or brown sugar; 1 tablespoon mirin; 1 tablespoon rice vinegar; 1 tablespoon Maggi or Golden Mountain sauce; 1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes; Juice of half a lime; 7 ounces (about half a package) wide rice noodles; 3 tablespoons peanut or canola oil; 1 clove garlic, minced; 2 jalapeno peppers (preferably 1 red and 1 green), seeded and thinly sliced; 3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces; 8 ounces skinless boneless chicken breast or thigh, cubed; 2 cups thickly sliced Napa cabbage; 1/2 to 1 ounce fresh basil leaves, coarsely chopped; 1/2 to 1 ounce fresh cilantro, coarsely chopped; Half a lime, cut into wedges, for serving

18 ingredients

14 steps

Ingredients

2 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoon palm sugar or brown sugar
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon Maggi or Golden Mountain sauce
1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
Juice of half a lime
7 ounces (about half a package) wide rice noodles
3 tablespoons peanut or canola oil
1 clove garlic, minced
2 jalapeno peppers (preferably 1 red and 1 green), seeded and thinly sliced
3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces
8 ounces skinless boneless chicken breast or thigh, cubed
2 cups thickly sliced Napa cabbage
1/2 to 1 ounce fresh basil leaves, coarsely chopped
1/2 to 1 ounce fresh cilantro, coarsely chopped
Half a lime, cut into wedges, for serving

Directions

1

For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice.
2

Mix well and set aside.
3

For the noodles: Soak noodles in cold water for 15 minutes.
4

Meanwhile, bring a large pot of water to a boil.
5

Add noodles and cook until tender but still firm, about 8 minutes.
6

Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
7

Place a large wok or skillet over high heat.
8

When pan is hot, add oil.
9

Add garlic, jalapenos and sliced scallion bulbs, and saute to let flavors infuse oil, about 1 minute.
10

Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
11

Add basil, cilantro and scallion tops.
12

Drain noodles and add to pan.
13

Add sauce, and toss until mixed and well-heated, 1 to 2 minutes.
14

Serve hot, with lime wedges for squeezing over noodles.