Drunken Noodles

Recipe from Kiki (The School of Wok)

Ingredients

• 300g (10 ½ oz) wide rice noodles

• 2 spring onions, roughly chopped

• 1 red onion, finely sliced

• 3 garlic cloves, finely sliced

• 2 Thai or birds’ eye chillies, finely chopped

• Bunch of Chinese broccoli (kai lan) -OR- broccoli sliced thin

• 2 skinless, boneless chicken thighs, finely sliced

• 1 bunch of Thai basil, leaves picked

• 2 Tbs vegetable oil

Sauce

• 2 Tbs oyster sauce

• 1 ½ Tbs fish sauce

• 1 Tbs light soy sauce

• 1 Tbs dark soy sauce

• 1 Tbs chicken stock or water

• 2 tsp sugar

Directions

Noodles

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.

Sauce

Mix the sauce ingredients together in a small bowl.

Cooking

Heat 1 tablespoon of vegetable oil in a wok on 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 1/2 tablespoon of 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 1 tablespoon of vegetable oil to the centre of the wok and heat to smoking point. Add the chicken and sear for a 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 a 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.