Shrimp drunken noodles

Ingredients

For 2 people

• 6 oz dried wide rice noodles
• 8 oz raw shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp water
• 3 tbsp neutral oil
• 2 tsp garlic, minced
• 1 tsp fresh Thai bird chilies, sliced
• 4 oz Chinese broccoli, stems sliced and leaves chopped
• 1 small shallot, thinly sliced
• 2 oz red bell pepper, thinly sliced
• 2 oz holy basil leaves
• 1 tbsp lime juice

Method

1. Soak the noodlesPut 6 oz dried wide rice noodles in a large bowl and cover with hot tap water. Soak until flexible but still firm in the center, about 10 minutes. Drain well and shake off excess water. If they soften completely, they can turn mushy in the wok, so stop before full tenderness.
2. Mix the sauceIn a small bowl, stir together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 2 tbsp water until the sugar dissolves. Set beside the stove. This sauce should taste sharply seasoned because it will coat the noodles and vegetables, not just season the shrimp.
3. Cook the shrimpHeat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over medium-high heat. Add 8 oz raw shrimp in a single layer and cook for about 1 minute per side, just until opaque and lightly curled and the internal temperature reaches 145°F. Transfer to a plate immediately so they do not overcook while the vegetables finish.
4. Aromatics and vegetablesAdd the remaining 2 tbsp neutral oil to the hot wok. Add 2 tsp minced garlic, 1 tsp sliced Thai bird chilies, and 1 small thinly sliced shallot. Stir-fry for 20 to 30 seconds until fragrant, then add 4 oz Chinese broccoli stems and 2 oz red bell pepper. Stir-fry for 2 minutes, then add the Chinese broccoli leaves and cook 30 seconds more. The pan should stay hot enough to lightly char the edges without burning the garlic.
5. Toss in the noodlesAdd the drained noodles to the wok and use tongs to lift and separate them as you stir. Pour in the sauce and keep tossing for 1 to 2 minutes until the noodles absorb the liquid and turn glossy. If the pan seems dry before the noodles are tender, sprinkle in 1 tbsp more water at a time so they steam and soften instead of sticking.
6. Return shrimp and finishAdd the cooked shrimp back to the wok along with 2 oz holy basil leaves and 1 tbsp lime juice. Toss for 30 to 60 seconds, just until the basil wilts and the shrimp are hot. Taste the noodles for balance; the final dish should be savory, spicy, and a little sweet with a bright lime finish. Add a splash of water only if the sauce is still clinging too tightly.
7. Serve immediatelyDivide the noodles and shrimp between two warm bowls. Scrape any basil and sauce from the pan over the top so each portion gets the glossy bits. Serve right away while the noodles are springy and the basil is fragrant. Refrigerate leftovers within 2 hours.