Actual Drunken Noodles by
Ingredients
SAUCE
6 tablespoons light brown sugar
1⁄2 cup soy sauce (regular, not light)
1/4 cup oyster sauce
2 tablespoons whiskey
1 tablespoon mirin
1 tablespoon sambal oelek, or other chile sauce
1 tablespoon chopped garlic
STIR-FRY
4 tablespoons canola oil
4 eggs, beaten
1¼ pounds boneless, skinless chicken breasts, cut into 1⁄2-inch cubes
1 teaspoon sesame oil
1/2 teaspoon kosher salt
4 scallions, thinly sliced, plus more for garnish
2 tablespoons minced fresh ginger
2 tablespoons minced garlic (about 4 cloves)
4 cups broccoli florets
2 cups white mushrooms, thinly sliced
1/2 cup low-sodium chicken broth
12 ounces dried wide rice noodles (softened according to package directions) or 11⁄2 pounds fresh wide rice noodles
Instructions
For the sauce:
1. In a bowl, combine the brown sugar, soy sauce, oyster sauce, whiskey, mirin, sambal, and garlic. Set aside.
For the stir-fry:
2. In a wok or a really big skillet, heat 1 tablespoon of the canola oil over medium-high heat.
3. Pour in the eggs and cook, stirring, until the eggs form large curds.
4. Transfer to a medium bowl and cover to keep warm. Wipeout or clean the pan if you need to get any stuck egg out.
5. Toss the chicken breast with the sesame oil and salt. Heat another 1 tablespoon of the canola oil in the wok over high heat, until it smokes, add the chicken, and stir-fry until just cooked through and no longer pink, 4 to 5 minutes.
6. Transfer to the bowl with the eggs and cover.
7. Add the remaining 2 tablespoons oil to the pan over high heat.
8. When it smokes, add the scallions, ginger, and garlic and cook, stirring, until fragrant and the scallions are bright green, 20 seconds.
9. Add the broccoli, mushrooms, and broth and cook, stirring, until the broccoli turns bright green and the stock is almost evaporated 2 to 3 minutes.
10. Add the noodles, chicken and eggs, and the sauce to the wok. Cook, tossing the mixture until warmed through, the noodles are cooked, and the sauce at the bottom of the wok bubbles and thickens 4 to 5 minutes. Garnish with scallions.
1. In a bowl, combine the brown sugar, soy sauce, oyster sauce, whiskey, mirin, sambal, and garlic. Set aside.
For the stir-fry:
2. In a wok or a really big skillet, heat 1 tablespoon of the canola oil over medium-high heat.
3. Pour in the eggs and cook, stirring, until the eggs form large curds.
4. Transfer to a medium bowl and cover to keep warm. Wipeout or clean the pan if you need to get any stuck egg out.
5. Toss the chicken breast with the sesame oil and salt. Heat another 1 tablespoon of the canola oil in the wok over high heat, until it smokes, add the chicken, and stir-fry until just cooked through and no longer pink, 4 to 5 minutes.
6. Transfer to the bowl with the eggs and cover.
7. Add the remaining 2 tablespoons oil to the pan over high heat.
8. When it smokes, add the scallions, ginger, and garlic and cook, stirring, until fragrant and the scallions are bright green, 20 seconds.
9. Add the broccoli, mushrooms, and broth and cook, stirring, until the broccoli turns bright green and the stock is almost evaporated 2 to 3 minutes.
10. Add the noodles, chicken and eggs, and the sauce to the wok. Cook, tossing the mixture until warmed through, the noodles are cooked, and the sauce at the bottom of the wok bubbles and thickens 4 to 5 minutes. Garnish with scallions.
Servings: 6