Drunken Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
405 kcal
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Course
Main Course
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Cuisine
Thai
Drunken Noodles
Description
This Drunken Noodles recipe begins by cooking wide rice noodles until tender, which form the base of the dish. The stir-fry process starts by sautéing shallots and carrots in sesame oil, then adding chicken breast seasoned with pepper and cooking through. Aromatics garlic and ginger are added briefly to release their fragrance before vegetables like zucchini, green bell pepper, sliced Roma tomato and green onion whites join for a brief stir fry to retain crunch.
The prepared noodles are returned to the pan and coated evenly with a sauce combining oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste that delivers savory, salty, sweet, and spicy notes. Tossing the ingredients together warms them through while infusing the noodles with flavor. Finishing with fresh holy basil leaves adds a characteristic aromatic element typical in this dish.
Drunken Noodles are served immediately to preserve the texture of the vegetables and the distinct layers of flavor in the sauce. Garnishes with extra green onion and added chili enhance the heat if desired. This meal works well as a main dish incorporating protein, vegetables, and noodles in one pan.
Ingredients
- 8 oz wide rice noodles
- 2 Tbsp sesame oil (or canola)
- 2 shallot chopped
- 2 carrot thinly sliced
- 1 large chicken breast , chopped (or shrimp or tofu)
- 3 large garlic minced, cloves
- ½ teaspoon ginger fresh, minced
- 1 zucchini , thinly sliced
- 1 green bell pepper , thinly sliced
- 2 green onions , chopped
- 1 Roma tomato sliced
- 1 cup holy basil roughly chopped, fresh; leaves; or substitute regular basil
For the sauce:
- 3 Tbsp oyster sauce
- 1/3 cup soy sauce low sodium
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 Tbsp water
- 1 teaspoon red chili paste more or less, to taste (or substitute sriracha or crushed red pepper flakes, Thai
Instructions
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper, cooking until it's cooked through. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1529mg | 64% |
| Potassium | 664mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5826IU | 117% |
| Vitamin C | 41mg | 46% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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