Drunken Noodles with Chinese Chicken

S5 E13 | If We Had $60,000,000, We’d ALL Be Rich | Something’s Burning

Sugar Ray and Barenaked Ladies lead singers, Mark McGrath and Ed Robertson, swing by my kitchen to discuss the music industry, how their songs affected my life, and getting older. I make ‘em Chinese Chicken (of course) and we ALL sing One Week. Because, you have to.

Drunken Noodles

Ingredients:

  • 3 TBS oyster sauce
  • 2 TBS light soy sauce
  • 2 TBS dark soy sauce
  • 1 TBS rice wine vinegar
  • ½ TBS fish sauce
  • 1 TBS brown sugar
  • 2 TBS water
  • 7 oz dried wide rice noodles
  • 1 TBS sesame oil
  • 1 brown onion
  • 1 TBS grated garlic
  • 1 carrot, julienned
  • 1 bunch bok choy, chopped
  • 4 scallion stems, sliced
  • 1 cup basil leaves
  • Chili oil
  • Crushed roasted peanuts

Steps:

  1. Mix sauce ingredients together.
  2. Cook rice noodles, rinse with cold water, and drain.
  3. Heat sesame oil in pan. Add onion and garlic, then carrot, bok choy, scallions, noodles, and sauce. Toss to combine.
  4. Serve with basil, chili oil, and crushed peanuts.

Yu Xiang Chicken

Ingredients:

  • ½ tsp kosher salt
  • 3 tsp potato starch
  • 4 tsp rice wine
  • 2 TBS light soy sauce
  • 1 tsp sesame oil
  • 2 tsp potato starch (for sauce)
  • 2 TBS white sugar
  • ¼ tsp light soy sauce (for sauce)
  • 4 TBS rice wine (for sauce)
  • 2 TBS Chinkiang vinegar
  • 1 tsp dark soy sauce
  • 2 tsp sesame oil (for sauce)
  • 2 tsp chili oil
  • ½ cup + 4 TBS water
  • ¼ cup cloud ear mushrooms
  • ½ cup peanut oil
  • 4–6 TBS chopped pickled red chilis
  • 2 spring onions (white & green parts separated)
  • 4 TBS minced ginger
  • 12 garlic cloves, minced
  • 1–10 fresh red chilis
  • 6–20 dried red chilis, snipped into ½” pieces
  • ½ cup sliced bamboo shoots

Steps:

  1. Marinate thin-sliced chicken in salt, potato starch, rice wine, soy sauce, and sesame oil. Set aside.
  2. Mix sauce ingredients in a bowl.
  3. Blanch mushrooms and bamboo shoots in boiling water for 1–2 minutes, then drain and rinse.
  4. Heat peanut oil, stir-fry chicken for 40 seconds, strain, and set aside.
  5. Reserve 3 TBS of oil in wok, add pickled red chilis, onions, garlic, ginger, and fresh/dried chilis. Cook 1 minute.
  6. Add mushrooms, bamboo, chicken, and sauce. Stir-fry until well combined and heated. Garnish with scallion greens.