Quick Drunken Noodles
Quick Drunken Noodles
Ingredients
For the Drunken Noodles
- 1 pound wide flat rice noodles
- 1 pound boneless, skinless chicken breast, sliced thinly against the grain
- 1 cup broccolini florets
- 1 cup carrots, sliced thinly
- 1 red bell pepper, sliced
- 4 cups bok choy, sliced into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
For the Chili Oil Drizzle (Optional)
- 2 tablespoons chili oil
- 1 tablespoon rice wine vinegar
Instructions
- 1
Bring a large pot of water to a boil. Add the wide flat rice noodles and cook according to package directions until just pliable, not fully cooked. This usually takes 3-5 minutes. Immediately drain the noodles and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 5 min
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, granulated sugar, and white pepper until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 2 min
- 3
Heat 2 tablespoons of vegetable oil in a large wok or a large, deep skillet over high heat until shimmering. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the sliced chicken to the wok and stir-fry for 3-4 minutes, until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the broccolini florets, sliced carrots, and sliced red bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min
- 6
Return the cooked chicken to the wok. Add the pre-cooked noodles and the sliced bok choy. Pour the prepared sauce over all the ingredients.
⏱️ 1 min
- 7
Stir-fry everything together vigorously for 2-3 minutes, ensuring the noodles are fully coated in the sauce and finish cooking, absorbing the flavors. Continue until all ingredients are well combined and heated through.
⏱️ 3 min
- 8
While the noodles are finishing, if desired, combine the chili oil and rice wine vinegar in a small bowl. Mix well.
⏱️ 1 min
- 9
Transfer the drunken noodles to serving bowls. Drizzle with the chili oil mixture, if using, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Drunken Noodles
For the Drunken Noodles
- 1 pound wide flat rice noodles
- 1 pound boneless, skinless chicken breast, sliced thinly against the grain
- 1 cup broccolini florets
- 1 cup carrots, sliced thinly
- 1 red bell pepper, sliced
- 4 cups bok choy, sliced into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
For the Chili Oil Drizzle (Optional)
- 2 tablespoons chili oil
- 1 tablespoon rice wine vinegar
Instructions
- 1
Bring a large pot of water to a boil. Add the wide flat rice noodles and cook according to package directions until just pliable, not fully cooked. This usually takes 3-5 minutes. Immediately drain the noodles and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 5 min - 2
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, granulated sugar, and white pepper until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or a large, deep skillet over high heat until shimmering. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the sliced chicken to the wok and stir-fry for 3-4 minutes, until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the broccolini florets, sliced carrots, and sliced red bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min - 6
Return the cooked chicken to the wok. Add the pre-cooked noodles and the sliced bok choy. Pour the prepared sauce over all the ingredients.
⏱️ 1 min - 7
Stir-fry everything together vigorously for 2-3 minutes, ensuring the noodles are fully coated in the sauce and finish cooking, absorbing the flavors. Continue until all ingredients are well combined and heated through.
⏱️ 3 min - 8
While the noodles are finishing, if desired, combine the chili oil and rice wine vinegar in a small bowl. Mix well.
⏱️ 1 min - 9
Transfer the drunken noodles to serving bowls. Drizzle with the chili oil mixture, if using, before serving.
⏱️ 1 min