Drunkard's Noodles

• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoon palm sugar or brown sugar
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon Maggi or Golden Mountain sauce
• 1 teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
• Juice of half a lime
• 7 ounces (about half a package) wide rice noodles
• 3 tablespoons peanut or canola oil
• 1 clove garlic, minced
• 2 jalapeno peppers (preferably 1 red and 1 green), seeded and thinly sliced
• 3 large scallions, bulb ends thinly sliced, green tops cut into 2-inch pieces
• 8 ounces skinless boneless chicken breast or thigh, cubed
• 2 cups thickly sliced Napa cabbage
• 1/2 to 1 ounce fresh basil leaves, coarsely chopped
• 1/2 to 1 ounce fresh cilantro, coarsely chopped
• Half a lime, cut into wedges, for serving

1. For sauce: In a small bowl, combine oyster sauce, fish sauce, sugar, mirin, rice vinegar, Maggi, sambal and lime juice.
2. Mix well and set aside.
3. For the noodles: Soak noodles in cold water for 15 minutes.
4. Meanwhile, bring a large pot of water to a boil.
5. Add noodles and cook until tender but still firm, about 8 minutes.
6. Drain most of water from pot, adding just enough cool water so that noodles stay warm but do not continue to cook.
7. Place a large wok or skillet over high heat.
8. When pan is hot, add oil.
9. Add garlic, jalapenos and sliced scallion bulbs, and saute to let flavors infuse oil, about 1 minute.
10. Add chicken and cabbage, and stir-fry until chicken is opaque and beginning to brown, 2 to 3 minutes.
11. Add basil, cilantro and scallion tops.
12. Drain noodles and add to pan.
13. Add sauce, and toss until mixed and well-heated, 1 to 2 minutes.
14. Serve hot, with lime wedges for squeezing over noodles.

oyster sauce, fish sauce, palm sugar, mirin, rice vinegar, sauce, sambal, lime, rice noodles, peanut, clove garlic, peppers, scallions, chicken, cabbage, fresh basil, fresh cilantro, lime

Taken from cooking.nytimes.com/recipes/11524 (may not work)