Drunken Noodles
Ingredients
The noodles and protein
-
20
oz.
fresh wide rice noodles
-
3
oz.
medium-sized shrimp
-
2
eggs
beaten eggs (optional)
The vegetables
-
4
cloves
garlic
-
3
oz.
baby corn
-
3
oz.
gailan (Chinese kale)
-
½
cup
holy basil or Thai basil leaves
-
3
Thai chilies
Thai chilies
-
1-2
fresh red chili
sliced red chili
The sauce
-
1
tablespoon
soy sauce
-
1
tablespoon
oyster sauce
-
1
tablespoon
Maggi sauce or Golden Mountain sauce
-
2
tablespoons
fish sauce
-
3
tablespoons
sweet soy sauce
-
2
tablespoons
sugar
-
2
tablespoons
water
The oil
Instructions
- Pound the garlic and Thai chilies into a coarse paste.
- Loosen the fresh rice noodles by hand or cook dry rice stick noodles as per package instructions.
- Mix all sauce ingredients in a bowl and set aside.
- Heat oil in a wok, add half of the garlic and chilies, stir-fry until aromatic, then add shrimp and cook until white.
- Add baby corn and gai lan, stir to combine, then add a portion of rice noodles and half of the sauce, mixing well.
- If using eggs, push noodles aside and scramble the eggs in the empty space before mixing with noodles.
- Add basil leaves and stir quickly to combine.
- Turn off the heat and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
798
Total fat
18g
Total carbohydrates
146g
Total protein
11g
Sodium
1878mg
Cholesterol
82mg
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