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Drunken Noodles

This dish is spicy, but you can prepare it to your own liking

Drunken Noodles

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Serves: 4 Total Time: 30 minutes

Ingredients


  • 2 tablespoons hoisin
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Thai chili garlic oil (if you can’t find this, use Sriracha)
  • 2 tablespoons fish sauce
  • 3 tablespoons peanut or canola oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 2 eggs, whisked
  • 12 medium shrimp, shelled and deveined, tails on
  • 1 cup chopped tofu (I used fried)
  • One 12-ounce bag rice flake noodles, soaked in lukewarm water for 20 minutes and drained
  • 1 red bell pepper, diced
  • 1 cup packed basil leaves



Instructions

1

Heat a wok (or the biggest skillet you have) over medium-high heat. In a separate bowl, whisk together hoisin sauce, regular soy sauce, oyster sauce, chili oil, and fish sauce together and set aside.

2

Add peanut oil to wok and cook the garlic and shallot until light brown, then add eggs and scramble together.

3

Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell pepper, and sauce mixture.

4

Stir-fry for 5 minutes, add basil and cook for 2 more minutes, or until some of the noodles are a bit crisp on the edges.
 

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