One-Pan Drunken Noodles Recipe by Tasty

Ingredients

• 14 oz wide rice noodles
• 4 cloves garlic, minced
• 1 fresh ginger, minced 2 in (5 cm)
• 1 thai chili, thinly sliced
• 1 tablespoon McCormick® white pepper
• 2 tablespoons honey
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• ¼ cup vegetable oil, divided
• 8 oz chicken breast, thinly sliced crosswise
• ½ medium white onion, thinly sliced
• ½ medium carrot, cut 1/8 in thick on the bias (3mm)
• 1 red bell pepper, cut into 1/4 (6 mm) strips
• 1 bunch scallion, cut into 2 in (5 cm) pieces
• 1 can baby corn, drained halved lengthwise
• 20 leaves fresh thai basil
• wok
• wok spatula