Mind-Blowing Drunken Noodle Chilli
- 1 pound lean ground beef (I used 85/15)
- 1 pound ground pork
- 2 teaspoons garlic, minced
- 1-2 serrano chilis, thinly sliced (only use 2 if you like things extra hot!)
- One 8-ounce can tomato sauce, no salt added
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons chili powder
- 1.5 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- ½ cup loosely-packed Thai basil leaves, torn, plus more for garnish (if you can’t find Thai basil leaves, you can use regular basil)
- 8 ounces brown rice noodles
- 4 large eggs
- 1 tablespoon olive oil
- Chopped red onions, for garnish
- Heat a large pot over medium heat. Add the ground beef, ground pork, garlic and chilis to the pot. Cook over medium heat until the meat is browned, breaking up meat with a wooden spoon as it cooks, 5-7 minutes.
- Drain off most of the excess fat, keeping 2-3 tablespoons worth of fat in the pot. Then, pour in the tomato sauce plus the next 9 ingredients (through the salt). Stir together well, cover, and reduce the heat to low.
- Simmer for 45 minutes, stirring occasionally. Add ¼ cup of water halfway through if the chili starts to look dry.
- Add the basil leaves to the pot and cook for another 5 minutes.
- While the chili is simmering, cook the rice noodles according to the package.
- Heat the olive oil in a large skillet over medium high heat. Crack the eggs in the skillet and fry until the whites are set. Remove from the heat. The eggs will continue to cook in the skillet.
- Divide the rice noodles among 4 plates or bowls. Top the noodles with the chili, red onions, fried eggs and more basil leaves.