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Drunken noodles
Serves 2 Starters and mains
Ingredients
- 300g wide rice noodles
- 2 spring onions, roughly chopped
- 1 red onion, finely sliced
- 3 garlic cloves, finely sliced
- 2 bird’s eye chillies, finely chopped
- bunch Chinese or Tenderstem broccoli, sliced into 4–5cm lengths
- 2 skinless, boneless chicken thighs, finely sliced
- bunch Thai basil, leaves picked
- vegetable oil, to fry
For the sauce
- 2tbsp oyster sauce
- 1 1⁄2tbsp fish sauce
- 1tbsp light soy sauce
- 1tbsp dark soy sauce
- 1tbsp good-quality chicken
- stock or water
- 2tsp sugar
Method
Soak the noodles in hot water for 8–10 minutes until tender, then drain and leave to dry on a clean tea towel for 10 minutes.
Mix the sauce ingredients together in a small bowl. Build a ‘wok clock’ around a plate by organising the ingredients in the order you will need them. Start at 12 o’clock with the spring onions and red onion, followed by the garlic, chillies, broccoli, chicken, noodles, Thai basil leaves and, last, the sauce. Heat 1tbsp vegetable oil in a wok set over a high heat until smoking hot. Add the spring onions and red onion and stir-fry for 30 seconds until the onions are lightly browned and softened. Reduce the heat to medium so as not to burn the onions and push them to the side of the wok.
Add 1/2tbsp vegetable oil to
the centre of the wok, then add
the garlic, chillies and broccoli
in turn, stir-frying for 15–20
seconds after each addition,
folding through to combine.
Push the vegetables to the
side of the wok.
Add 1tbsp vegetable oil to the centre of the wok and heat to smoking point. Add the chicken and sear for 1 minute or so, folding the vegetables over the top of the chicken. Then fold all the ingredients together and stir-fry for another minute.
Add the noodles and stir-fry
for 1 minute. Allow the wok to
build up heat without stirring
or folding for 30 seconds or so and then scatter the Thai
basil leaves all over the stir-fry
before pouring the sauce over
all the ingredients. Stir-fry until
the ingredients are thoroughly
combined and all the sauce has
been absorbed by the noodles,
then serve immediately.
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