Drunken Noodles

Name: Drunken Noodles
Ingredients: 1 (16 ounce) package rice noodles; Sauce:; 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 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 egg, lightly beaten; 2 sprigs fresh basil, leaves removed and torn

14 ingredients

5 steps

Ingredients

1 (16 ounce) package rice noodles
Sauce:
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 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 egg, lightly beaten
2 sprigs fresh basil, leaves removed and torn

Directions

1

Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
2

Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
3

Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
4

Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
5

Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.