Spicy chicken drunken noodles

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 200 g dried wide rice noodles
• 200 g boneless chicken thigh, sliced
• 2 tbsp oil
• 3 garlic cloves and 2 small chillies
• 1/2 sliced onion and 2 spring onions
• 2 tsp fish sauce
• 1 cup Thai or holy basil leaves
• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy and 1 1/2 tbsp dark soy sauce
• 2 tsp sugar and 1 tbsp water

Step-by-step method

1. Prepare noodles according to their packet and drain. Chop garlic and chillies.
2. Mix oyster sauce, both soy sauces, sugar and water in a bowl.
3. Heat oil in a wok; fry garlic and chilli for 10 seconds and onion for 1 minute.
4. Add chicken and fish sauce and fry until chicken is cooked, about 2–3 minutes for thin strips.
5. Add noodles, spring onions and sauce; toss for about 1 minute without breaking the noodles.
6. Turn off heat, fold in basil and serve immediately.