It can be difficult sometimes to cook Asian cuisines if you are allergic to soy, wheat, fish and shell fish. However, if you occasionally don't mind the preservatives used in Ji Zhi which I mentioned in my Steamed Dumplings recipe, you can cook most Asian food without worrying about having a reaction to soy sauce. Here is a healthier version of Drunken Noodles recipe that I created. By adding a lot of fresh vegetables, the fibers in the veggies provide a nice balance between the unhealthy simple carbohydrates in the rice noodles and the complex carbohydrates in the veggies. For those people who need to watch their carbs intake, you don't have to be too hard on yourself. You can enjoy a little of this Southeast Asian classic dish from time to time. For those who have food allergies, this dish does not have soy sauce, wheat, egg, fish, shell fish, peanut, tree nut and dairy. You can also substitute the chicken with beef, tofu or shrimp if you are not allergic to them. Enjoy!
- 1 package of 16 oz. Sha Ho Fen (I use Nature's Soy brand. Caution: This brand contains soybean oil. You can find other brands in Asian grocery stores. If you can't find the fresh noodles, you can buy the dry rice noodles from Asian grocery stores. Soak the noodles in accordance with the direction.)
- 2 chicken breasts, thinly sliced into 2" pieces
- 1 medium onion, sliced
- 1 cup broccoli florets
- 2 cups flowering garlic chives, cut into about 2" length
- 1/2 cup orange pepper, sliced
- 1/2 cup mung bean sprouts
- 1 tbsp of thinly sliced fresh ginger
- 2 tbsp chopped scallion
- 3 garlic, minced
- 1 tbsp tapioca starch
- 2 tbsp cooking wine
- 1/2 tsp sesame oil (You can substitute with regular oil)
- 2 tbsp of Ji Zhi or soy sauce
- 2 tbsp grape seed oil
- 2 Thai chilli peppers, chopped (optional)
- 1/4 cup Thail Basil leaves (Thai basil has a flavor of anise. It brings out the spiciness of the chilli peppers. However, if you can't find Thail basil, you can use sweet basil instead.)
Salt to taste
- Marinate the thinly sliced chicken with cooking wine, tapioca starch, sesame oil, and 1/2 tsp salt. Mix well and let it stand for about 20 minutes while preparing for the vegetables. The use of tapioca starch, cooking wine and oil to marinate the chicken is to ensure the tenderness of the chicken.
- Heat the wok with 1 tbsp grapeseed oil. While the wok is being heated, remove the noodles from its package and put the noodles in a covered dish. Microwave for 30 seconds and turn the noodles. Then microwave for another 30 seconds to 1 minute. Do not overheat the noodles. While the noodles are warm, loosen them and cut into 1" wide strips.
- When the wok becomes smoking hot, add chopped scallion, ginger and chilli pepper. Once the aroma is released, add the sliced onion and stir for about 30 seconds.
- Add orange pepper and broccoli florets and cook for 1 minute. Then add garlic chive and cook for another minute.
- Add the rice noodles and stir for 1 minute.
- Add the Thai Basil, Mung Bean Sprouts and minced garlic to the noodle mixture. Stir for 30 seconds. Then add Ji Zhi.
- While cooking the veggies, seperately heat a non-stick pan or wok. Add the remaining grapeseed oil to the wok. Once the pan or the wok is hot, add the marinated chicken into the pan. Use a chopstick to scramble / break apart the chicken as the chicken slices might stick to each other due to the thickening property of tapioca starch. Turn the chicken when the bottom is golden brown. Do not overcook.
- Once the chicken is cooked, add the chicken to the mixed veggies and noodles. Season with salt. Toss the chicken and veggies to ensure they are nicely coated with Ji zhi, and serve.