Drunken Noodles The Gordon Way

Drunken Noodles The Gordon Way

Servings 6-8

Prep Time 60 Mins

Cook Time 6-10 Mins

Ingredients

• 3-6 Tablespoons     Toasted Sesame Seed Oil or Canola Oil
• 4-6 cloves               Minced Garlic (add according to how much your family loves garlic
• 1-4                          Thia Chili green or red (the more chili's the spicer) Chopped
• 1                              Red Jalapeno (optional) Chopped
• 1-4                           Roma Tomatoes, cut into wedges
• 1                              Red Bell Pepper cut into match sticks
• 1                              Green Bell Pepper cut into match sticks
• 1                              Large Carrot peeled and  cut into match sticks
• 1                              Large Sweet Onion cut into wedges
• 4-6                           Green Onions sliced thinly
• 1   pound                 Asparagus tops cut into 2-3 inch pieces
• 1 head                     Broccoli cut into small pieces
• 8 oz                         Assorted Asian mushrooms, sliced
• 1 pound                  Medium-large Shrimp, peeled, detailed and deveined
• 1                             Chicken Breast, cut into thin slices
• 1                             8 oz package of wide rice noodles
• 1 cup                      Basil, chopped
• 1-2 Tablespoons     Fresh ginger, peeled and finely grated
• 2 Tablespoons         Marsalas Wine
• 2-3                          Eggs

Marinade for Chicken & Shrimp, make two batches separate to marinade each meat separately.

• 2 Tablespoons         Water
• 2 Tablespoons          Soy Sauce
• 1 Tablespoon           Corn Starch

Sauce to go over Veggies 

• 3 Tablespoons         Brown Sugar
• 3  Tablespoons       Soy Sauce
• 1 Tablespoons        Double Ferminated Soy Sauce
• 1 Tablespoon          Fish Sauce
• 1 Tablespoon          Oyster Sauce
• Zest of 1 Lime

Directions

Prepare rice noodles according to instructions on the rice noodle package.  Make sure to not overcook or they will become mushy.  I prefer the soaking method that takes about 25-35 mins in hot water.   It is best to bring water to a boil.  Add noodles and set off heat. Once cook drain and rinse and set aside to add at end of the cooking process.

Place Chicken and Shrimp in the marinade until ready to cook. 

Prep all the rest of the ingredients since it cooks quickly.

In a large cast-iron wok bring over medium-high heat, heat 2 tablespoons of oil until searing hot, add chicken with marinade and cook until not pink.  Remove to plate and set aside.

Add another tablespoon of oil to the wok and then add garlic, ginger and sweet onions, stirring constantly cook for about 30 seconds. 

Add the bell peppers, green onions, carrot, asparagus, broccoli, jalapeno, and Thai peppers and stir fry until they are partially cooked.

Add mushrooms and stir fry until cooked slightly crunchy. Add in the marsala wine.

Add the shrimp and cook until done.

Add the eggs on the side of the wok and cook until scrambled, then mix into the veggies and Shrimp.

Add in the cooked noodles, chicken and sauce and cook for a few seconds.

Add the tomatoes and basil and cook for 30 seconds.

Serve immediately alone or with white rice.