How to Make Drunken Noodles | Food Wishes

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is plant-based, while soy sauce is widely available.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a great plant-based protein, while seitan is often less expensive.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more common but offers a similar flavor.

Soak dried rice noodles in hot tap water for 10-15 minutes until flexible, swishing occasionally.

Drain the noodles and cover with a wet paper towel to keep moist.

Prep the ingredients: thinly slice shallots, scallions, garlic, and Thai bird chilies; slice chicken thigh and Chinese broccoli stems.

Prepare the sauce by mixing oyster sauce, soy sauce, dark soy sauce, fish sauce, maple syrup, white sugar, and cold water.

Heat a wok or large non-stick skillet over medium-high heat and add vegetable oil and sesame oil.

Add shallots, Thai bird chilies, and garlic; stir-fry for about 2 minutes until softened.

Add chicken in a single layer; sear for about 1 minute before mixing.

Add Chinese broccoli stems; stir-fry for about 2 minutes until tender.

Add Chinese broccoli leaves and stir until wilted.

Pour in the sauce and sliced green onions; mix well and wait for it to simmer.

Add soaked noodles; toss in the sauce until noodles absorb it and reach desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens