Drunken Noodle

Makes: 6 servings

Total Time: 30 minutes

Ingredients:

Sauce:
  • 4 tablespoons coconut aminos
  • 2 tablespoon oyster sauce
  • 3 tablespoons fish sauce
  • 2 tablespoon coconut sugar
  • 2 teaspoon Sriracha
  • 2 teaspoon minced garlic
  • 6-8 basil leaves, cut chiffonade (layer the leaves on top of each other, roll up, and slice – pics below)
Noodles:
  • 3 tablespoons olive oil
  • 2 to 3 cloves garlic, minced
  • 1 to 2 serrano chiles, sliced thin
  • 1/2 onion
  • 1 bell pepper
  • 1 head of broccoli
  • 3-4 large carrots
  • 2 eggs
  • 1 lb chicken cut into bite size pieces
  • 1 pack of rice noodles

What to do:

Make sauce:

  • Combine all sauce ingredients in a small bowl.
  • Pour some sauce over chicken and let marinate while you prepare the rest

Prepare noodles:

  • Cook your noodles according to your package and set aside
  • Dice your veggies and chiles
  • Heat oil in a large skillet over medium heat and add garlic and saute until fragrant about 30 sec
  • Add onion, carrots, broccoli, bell pepper and serrano chiles and sauté for a couple minutes
  • Add chicken and cook until no pink remains
  • Move everything around to create an open space and add eggs and lightly scramble until they’re barely set, about a minute.
  • Add the rice noodles and sauce and toss to combine until well mixed
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