Drunken Style Noodles with Shrimp

Ingredients

• Water

  Plain, clean water

  8 ¾ cup or 2.07kg

• Rice noodles

  Dry

  8 oz or 227g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Fish sauce

  Ready-to-serve

  1 ½ tbsp or 27g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Brown sugar

  1 tbsp or 9g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ⅓ tbsp or 19g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Broccoli

  Raw

  2 ½ cup, chopped or diced or 220g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Garlic

  Raw

  4 cloves, minced or 12g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Lime juice

  Raw

  1 tbsp or 15g

Directions

1. Soak the noodles: Bring the 8 cups (2 L) water to a boil in a large pot. Remove the pot from the heat and add the rice noodles. Stir very well so they don't stick, then let soak, stirring frequently, until soft, pliable, and just shy of perfectly cooked (they should be al dente, just like regular pasta). This process should take 10 to 20 minutes; check the noodles frequently as the soaking time varies greatly depending on the width and brand of the noodles. Drain and rinse well with cold water. (If not using the noodles right away, toss them with a little oil to prevent sticking.)
2. In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and 1/4 cup (60 mL) of the water.
3. In a small bowl, beat the eggs with 1/8 teaspoon salt.
4. Heat 1 teaspoon of the oil in a large (12-inch/30 cm) nonstick skillet over medium-high heat until shimmering. Add the shrimp and sprinkle with 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and just cooked through, about 2 minutes. Transfer the shrimp to a large bowl and wipe clean.
5. Spray the skillet with oil; add the eggs and scramble until cooked through.
6. Transfer the eggs to the bowl with the shrimp.
7. Add the broccoli to the pan along with 1/8 teaspoon salt and the remaining 1/2 cup (120 mL) water. Cover and steam until cooked through, about 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs.
8. Discard any excess water from the pan and wipe it clean with a moist paper towel.
9. Return the pan to the stove, increase the heat to high, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the light scallions and garlic and cook, stirring constantly, until fragrant, about 1 minute.
10. Add the noodles and sauce to the pan and toss with tongs until the noodles absorb the sauce and are perfectly tender, 3 to 5 minutes. If the noodles remain a bit tough at this point, add 2 tablespoons water to the skillet and continue to toss and cook until tender. Repeat with more water as necessary.
11. Add the shrimp, eggs, and broccoli, the dark scallions, and the basil and lime juice to the skillet and toss until heated through. Taste and adjust seasoning if necessary. If the noodles seem dry, add another tablespoon
12. Recipe by: Gina (source: https://www.skinnytaste.com/drunken-noodles-with-shrimp/#recipe)

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