Drunken noodles with chicken
Dry rice noodles
8 oz, wide variety, straight cut
Uncooked boneless skinless chicken breast
1 pound(s), thinly sliced
Asian fish sauce
Toasted sesame oil
2 cup(s), sliced into half moons
4 large clove(s), minced
2 medium, seeded if desired and minced
Low sodium soy sauce
1 cup(s), Thai or sweet, large leaves torn
- Cook noodles according to package directions; drain and rinse with cold water. Drain well.
- Meanwhile, in a medium bowl toss chicken with fish sauce. Cut scallions into ½-inch slices, separating white and light green parts from dark green parts.
- Heat oil in a wok or large skillet over medium-high heat. Add chicken mixture to pan; sauté until just starting to brown, about 3 minutes. Add white and light green scallion pieces, zucchini, garlic, and jalapeño; sauté until chicken is cooked through and zucchini is crisp-tender, about 5 minutes. Add noodles, oyster sauce, soy sauce, and dark green scallion pieces; cook, tossing constantly, until heated through, about 2 minutes. Stir in basil.
- Serving size: about 2 cups