Chef John's Drunken Noodles

Recipe View Gather all the necessary ingredients.

Recipe View Soak rice noodles in hot water until they become flexible, approximately 10-15 minutes. Gently agitate the noodles to prevent sticking. Once softened, drain the water and cover with a damp paper towel to keep them moist.

Recipe View In a small bowl, whisk together the oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water until well combined.

Recipe View Heat vegetable oil and sesame oil in a wok or a large skillet over medium-high heat. Add the sliced shallots, chile peppers, and minced garlic. Stir-fry until the shallots soften, about 2 minutes. Create an opening in the center of the pan and add the chicken strips. Sear the chicken for about 1 minute, then mix it with the shallot mixture.

Recipe View Add the Chinese broccoli stems and stir-fry until they become tender, roughly 2 minutes.

Recipe View Incorporate the Chinese broccoli leaves and stir-fry until they wilt slightly.

Recipe View Pour in the drunken noodle sauce and add the sliced scallions. Mix well and cook until the sauce begins to simmer.

Recipe View Introduce the soaked rice noodles and toss continuously to coat them evenly with the sauce. Cook until the noodles have absorbed the sauce and are cooked through, approximately 2 minutes. Remove from heat.

Recipe View Gently stir in the fresh Thai basil leaves until they wilt. Taste and adjust seasoning as needed. Serve immediately and enjoy!