New year, new noodles. Drunken ones invented by Chrissy Teigan. No doubt, these would be great.

Chrissy Teigan’s Actual Drunken Noodles

For the Sauce:

• 6 T. light brown sugar
• 1/2 c. regular soy sauce
• 1/4 c. oyster sauce
• 2 T. whiskey
• 1 T. mirin
• 1 T. sambal oelek
• 1 T. chopped garlic

For the Stir-Fry:

• 4 T. canola oil
• 4 eggs, beaten
• 1.25 lb. chicken breast, cut into cubes
• 1 tsp. seasame oil
• 1/2 tsp. kosher salt
• 4 scallions, sliced. More for garnish
• 4 cloves garlic, minced
• 2 T. minced, fresh ginger
• 4 c. broccoli
• 1/2 c. low-sodium chicken broth
• 12 oz. dried rice noodles, softened according to package instructions.

1. Heat oven to 375F. Toss broccoli in a drizzle of olive oil and kosher salt. Roast 15 minutes, stirring at halfway point.
2. Whisk sauce ingredients together. Set aside.
3. Heat one tablespoon of oil in a large stirfry pan. Pour in eggs and cook until eggs are scrambled into large chunks. Transfer to bowl and keep warm.
4. Toss chicken with sesame oil and salt.
5. Heat another tablespoon of canola oil in large stirfry pan over medium-high heat. Add chicken and cook until cooked through, 5 minutes.
6. Transfer to a bowl and keep warm.
7. Add remaining 2 tablespoons of canola oil to pan over high heat. When smoking add ginger, garlic, and scallions. Saute for for 20 seconds. Do not burn.
8. Add broccoli that has mostly roasted to pan (and any other veg) and chicken broth. Saute 2-3 minutes.
9. Add noodles, chicken and eggs. Cook until mixture is warmed through. This can be easily done by adding the lid back onto the pot.
10. Allow sauce to thicken at lower temperature, 5 minutes.
11. Garnish with more scallions and chopped peanuts.