Thai Drunken Noodles

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (487.3 g)
  • Calories 1255.1
  • Total Fat - 33 g
  • Saturated Fat - 8 g
  • Cholesterol - 168.7 mg
  • Sodium - 2345.7 mg
  • Total Carbohydrate - 192.2 g
  • Dietary Fiber - 13.2 g
  • Sugars - 9.9 g
  • Protein - 47.4 g
  • Calcium - 61.9 mg
  • Iron - 4 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.4 mg

Step 1

Combine oyster sauce, soy sauce, vinegar, fish sauce, sugar and garlic in a small bowl.

Step 2

Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minute and drain well.

Step 3

Heat half the oil in a wok over high heat and add chicken and stir-fry for 4 to 5 minutes or until lightly browned and then transfer to a bowl.

Step 4

Heat remaining oil over high heat and add capsicum and chilli and stir-fry for 2 minutes and then add drained noodles, chicken, corn and onion. Stir-fry for 2 minutes or until heated through.

Step 5

Add oyster sauce mixture and half the basil and stir-fry for 2 minutes or until well combined.

Step 6

Transfer to a serving platter and serve sprinkled with coriander and remaining basil.

Tips & Variations


No special items needed.

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