Spiraled Vegetable Drunken Noodles With Chicken and Shrimp

Chef Darlene B's Thai-inspired drunken noodles are pan-fried and a great alternative to greasy lo mein. Instead of wheat noodles or spaghetti, Darlene uses spiraled zucchini and carrots for a colorful and more nutritious noodle base.

1 tbsp Oil
1/2 Large onion (sliced)
2 Garlic cloves (minced)
1/2 lb Chicken breast (thinly sliced)
1/2 lb Large shrimp (peeled and deveined)
6 Chinese dried chili peppers
1 Egg
1 cup Green beans
3/4 cup Red peppers (sliced)
10 oz Spiraled zucchini
4 oz Spiraled carrots
1/2 cup Thai basil (can substitute Italian basil)
1 cup Bean sprouts
1/2 Lime (juiced)
3 tbsp Brown sugar (packed)
2 tbsp Sriracha sauce
1/2 cup Fish sauce
1 tbsp Dark soy sauce
1 tsp Toasted sesame oil
1/4 cup Oyster sauce
3 Garlic cloves (minced)
1 Small piece of ginger (minced)
3/4 cup Water (divided into 1/2 cup and 1/4 cup)
1 tbsp Cornstarch
Cooking spray
Salt (to taste)
Pepper (to taste)

In a bowl, mix together brown sugar, sriracha sauce, fish sauce, dark soy, sesame oil, oyster sauce, minced garlic and minced ginger. Mix ½ cup of water and cornstarch together and mix in with sauce. Set to the side.

In a wok or frying pan on high heat, pour in 1 Tablespoon of oil. Add chicken to wok and sauté until chicken is mostly cooked. Remove chicken.

While the wok is still hot, add shrimp and sauté. Remove shrimp when they are pink and cooked.

Spray wok with cooking spray and scramble 1 egg and remove from pan.

Add garlic and onion to wok and sauté for 2 minutes. Turn heat down to medium and add chilies, green beans and red pepper to pan and sauté. Pour in ¼ cup of water and cover until green beans are bright green.

Add chicken, shrimp and egg back into wok and pour half of sauce over it. Drop basil into the wok. Mix well. Add spiraled vegetables, rest of the sauce and bean sprouts and mix with everything in wok. Season with salt and pepper and sauté for 1 minute.

Plate drunken noodles and pour lime juice over. Serve while hot. Enjoy!