Drunkard's Noodles

Ingredients

FOR THE SAUCE:

• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoon palm sugar or brown sugar
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon Maggi or Golden Mountain sauce
• 1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
• Juice of half a lime

For the noodles:

• 7 ounces (about half a package) wide rice noodles
• 3 tablespoons peanut or canola oil
• 1 clove garlic, minced
• 2 jalapeño peppers (preferably 1 red and 1 green), seeded and thinly sliced
• 3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces
• 8 ounces skinless boneless chicken breast or thigh, cubed
• 2 cups thickly sliced Napa cabbage
• ½ to 1 ounce fresh basil leaves, coarsely chopped
• ½ to 1 ounce fresh cilantro, coarsely chopped
• Half a lime, cut into wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    856 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 8 grams polyunsaturated fat; 105 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 33 grams protein; 72 milligrams cholesterol; 2210 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice. Mix well and set aside.
2. For the noodles: Soak noodles in cold water for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
3. Place a large wok or skillet over high heat. When pan is hot, add oil. Add garlic, jalapeños and sliced scallion bulbs, and sauté to let flavors infuse oil, about 1 minute. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
4. Add basil, cilantro and scallion tops. Drain noodles and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes. Serve hot, with lime wedges for squeezing over noodles.

35 minutes