Thai Basil Chicken Noodle Bowl with Fried Egg and Chili Garlic Oil

Cook egg noodles according to package directions. Drain and set aside.

While the noodles are cooking, heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Add minced garlic and shallot to the skillet and cook for 1 minute, until fragrant.

Stir in soy sauce, oyster sauce, fish sauce (if using), and brown sugar. Cook for another minute, stirring constantly, until the sauce thickens slightly.

Remove the skillet from the heat and stir in the Thai basil until wilted.

While the chicken is cooking, fry the eggs. Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny or cooked to your preference.

Divide the cooked noodles among bowls. Top with the Thai basil chicken mixture and a fried egg.

Drizzle with chili garlic oil to taste. Serve immediately with lime wedges.