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.
- Heat oven to 375F. Toss broccoli in a drizzle of olive oil and kosher salt. Roast 15 minutes, stirring at halfway point.
- Whisk sauce ingredients together. Set aside.
- 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.
- Toss chicken with sesame oil and salt.
- Heat another tablespoon of canola oil in large stirfry pan over medium-high heat. Add chicken and cook until cooked through, 5 minutes.
- Transfer to a bowl and keep warm.
- 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.
- Add broccoli that has mostly roasted to pan (and any other veg) and chicken broth. Saute 2-3 minutes.
- Add noodles, chicken and eggs. Cook until mixture is warmed through. This can be easily done by adding the lid back onto the pot.
- Allow sauce to thicken at lower temperature, 5 minutes.
- Garnish with more scallions and chopped peanuts.