Gluten-Free Drunken Noodles

Gluten-Free Drunken Noodles

Ingredients

• 8 ounces (227 grams) gluten-free rice noodles
• ¼ cup (60 ml) gluten-free oyster sauce
• ¼ cup (60 ml) gluten-free soy sauce
• 1 tablespoon (15 ml) Asian fish sauce
• 1 tablespoon (15 ml) maple syrup
• 1 teaspoon (5 grams) white sugar
• 2 tablespoons (30 ml) cold water
• 2 tablespoons (30 ml) vegetable oil
• 1 teaspoon (5 ml) sesame oil
• 1 cup (150 grams) shallots, thinly sliced
• 6 teaspoons (30 grams) chile padi (bird's eye chiles), thinly sliced
• 4 cloves garlic, minced
• 2 ½ pounds (1.13 kg) skinless, boneless chicken thighs, cut into strips (optional)
• 1 pound (450 grams) Chinese broccoli, sliced (optional)
• 4 green onions, thinly sliced
• 1 cup (30 grams) fresh Thai basil leaves

Directions

1. Gather the ingredients.
2. Soak the gluten-free rice noodles in hot water until flexible, about 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain and cover with a wet paper towel.
3. Combine the gluten-free oyster sauce, gluten-free soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. Heat vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture to the sides of the pan and add chicken, searing for 1 minute before combining with the shallot mixture.
5. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Then add Chinese broccoli leaves and stir-fry until wilted.
6. Add the drunken noodle sauce and sliced green onions and mix. Cook until the sauce begins to simmer.
7. Add soaked gluten-free rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
8. Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.