Drunken Noodles – Hangover Fix

_drunken-noodles

Recipe: Drunken Noodles – Hangover Fix

Summary: This fiery Thai noodle dish might not seem like conventional hangover food, but once you’ve tested out a bowl of drunken noodles while bleary-eyed, you’ll realize it’s what you’ve been missing all along. The chili garlic sauce brings a surprising amount of heat, which helps you sweat out toxins and requires you to drink plenty of course-correcting water.

Ingredients

    • 1/2 pound Chinese rice noodles or egg noodles
    • 2 tablespoons fish sauce
    • 2 tablespoons freshly squeezed lime juice
    • 3 tablespoon chili garlic sauce, to taste
    • 3 tablespoons light brown sugar
    • 2 teaspoons cornstarch
    • 2 teaspoons Chinese rice wine or dry sherry
    • 8 ounces skinless, boneless chicken breast, thinly sliced (about 1 cup)
    • 3 tablespoons canola oil
    • 2 tablespoons finely minced garlic
    • 1 small onion, cut into 1/2-inch chunks
    • 1 medium carrot, thinly sliced on the diagonal
    • 3 ounces snow peas, ends snapped, strung, and large ones cut in half on the diagonal
    • 1/2 cup Thai basil or sweet basil whole leaves, packed
    • Sriracha to taste

Instructions

  1. In a large pot of boiling water, cook the noodles for about 2 minutes or until al dente. Don’t overcook because the noodles will have to be cooked again. Stir occasionally for even cooking. Drain, and set aside.
  2. In a small bowl, mix together the fish sauce, lime juice, garlic chili sauce, and sugar. Stir to dissolve the sugar.
  3. In another mixing bowl whisk the cornstarch and wine together. Add the chicken and mix well.
  4. 4Pour the oil into a wok or stir-fry pan and place over medium high heat. Add the garlic and stir until the oil is hot and the garlic sizzles. Add the onion and the well-stirred chicken mixture and cook, stirring constantly, until the chicken is partially cooked and the onion turns translucent, about 2 minutes. Toss in the carrot and stir another minute. Add the snow peas and basil and stir again until the basil leaves wilt, about 30 seconds.
  5. Sprinkle the noodles with a little tap water to loosen them, drain, then add to the pan pouring the fish sauce mixture over them. Cook, stirring constantly, for about 3 minutes or until all the ingredients are well blended and the noodles are heated through. Transfer to a large serving platter and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

 

Recipe adapted from and Photo courtesy of: ivillage.com

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *