Drunken Chicken Noodles

Serves 4

Ingredients

300g Chicken Thighs, sliced
200g Wide Rice Noodles
2 tsp Soy Sauce
1 tsp Dark Soy Sauce
1tbsp Fish Sauce
1 tbsp Oyster Sauce
2 tsp Shaoxing Wine
2 tsp Cornstarch
3 Garlic Cloves, minced
1/4 tsp Grated Ginger
2 Shallots, sliced
1 Scallion, chopped
4 Thai Red Chili Peppers, sliced
1 cup Baby Corn, halved

From Your Pantry
1 tsp Olive Oil
3 tbsp Canola Oil
Pinch Ground White Pepper
1tbsp Brown Sugar

Instructions :

1. In a bowl, combine chicken, water, 1 tsp soy sauce, olive oil, and cornstarch. Mix until well-coated. Let marinate for 20 minutes.
2. To prepare noodles, soak the rice noodles in hot water for 15 minutes, or follow the package instructions. Drain and set aside.
3. In a small bowl, dissolve brown sugar in soy sauce, dark soy sauce, fish sauce, oyster sauce, and white pepper. Set aside.
4. Heat 2 tablespoons of oil in a wok over high heat. Sear the marinated chicken for 1 minute on each side until almost cooked through. Remove and set aside.
5. In the same wok, heat the remaining tablespoon of oil. Add garlic and ginger, stir-frying for a few seconds. Toss in shallots and cook for 20 seconds.
6. Add scallions, chili peppers, Thai basil, baby corn, and Shaoxing wine. Stir-fry for another 20 seconds. Add the noodles and mix everything together, cooking for 1 minute.
7. Pour in the sauce and stir-fry for another minute, ensuring the noodles are well coated. Add the chicken and stir-fry for an additional 1-2 minutes until fully cooked.
8. Transfer to plates and serve immediately.

 Recipe credits here