Drunken Lobster Noodles with Spicy “Drunken” Sauce / Thai Basil

Name: Drunken Lobster Noodles with Spicy “Drunken” Sauce / Thai Basil
Yield: Serves 2 to 4
Ingredients: 1 Tbsp (15 mL) Sriracha sauce; 1 Tbsp (15 mL) minced garlic; 1 Tbsp (15 mL) minced ginger; Sesame seeds; 2 Tbsp (30 mL) dark soy sauce; 1 Tbsp (15 mL) light soy sauce; 2 Tbsp (30 mL) oyster sauce; 2 Tbsp (30 mL) brown sugar; ½ lb (250 g) rice noodles; 1 Tbsp (15 mL) sliced shallots; ¼ tsp (1 mL) fish sauce; ½ cup (125 mL) chopped Thai basil leaves; 1 Tbsp (15 mL) toasted sesame seeds; 2 Tbsp (30 mL) sliced green onion; 1 Tbsp (15 mL) vegetable oil; 1 Tbsp (15 mL) diced garlic; 1 Tbsp (15 mL) water; 1 Tbsp (15 mL) sesame seeds; Green onions, sliced; 5 oz (155 g) precooked lobster (see Fish Tip following recipe), cubed

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Drunken noodles have nothing to do with alcohol. Actually . . . there usually is alcohol involved, but not in this dish. These noodles could very well be my last meal ever, they are that good. The flat rice noodles are perfect because they cling to the delicious spicy, dark soy sauce. Finished with Thai basil, these noodles are quick, super tasty, and addictive.

Drunken noodles need to be served in a deep bowl, piping hot and spicy! Don’t forget the chopsticks.

“Warning: The

Ingredients

Fish course
Pescatarian
Spicy
Pasta

Ingredients

Method