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A bowl of Drunken Noodles with chopsticks resting on top

Drunken Noodles

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5 from 3 reviews

This quick and easy stir-fry comes together in under 20 minutes with a flavour-packed sauce, tender chicken and fresh Thai basil. A drizzle of chilli oil vinegar at the end adds a little extra zing to these Drunken Noodles!

  • Total Time: 18 minutes
  • Yield: 4 1x

Ingredients

Scale

STIR-FRY SAUCE

  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
  • 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
  • ½ tbsp fish sauce (recommended, but can be left out completely)
  • 1 tbsp brown sugar
  • 2 tbsp water

STIR-FRY

  • 200 g (7 oz) dried wide rice noodles
  • 1 tbsp sesame oil
  • 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/1/4 inch thick
  • 1 brown onion, sliced
  • 1 tbsp freshly grated garlic
  • 1 carrot, julienned
  • 1 bunch bok choy, shredded (1.5 cm/1/2 inch slices)
  • 4 spring onion (scallion) stems, sliced into 3 cm (11/4 inch) batons
  • 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil)

TO SERVE

  • Chilli oil vinegar (see note 1), or plain rice wine vinegar
  • Crushed roasted peanuts (optional)

Instructions

  1. In a small bowl, mix together the ingredients for the stir-fry sauce.
  2. Cook the rice noodles as per the packet instructions, until just pliable. Most instructions suggest cooking them in boiling water for 6–8 minutes, which is too long (cooking for too long equals broken, mushy noodles!). Boil them until they are just pliable (mine took 3 minutes), then rinse with cold water before draining. They will finish cooking in the pan.
  3. Heat the sesame oil in a large, deep, heavy-based frying pan over high heat. Add the chicken and cook, stirring, until it just starts to change colour.
  4. Add the onion and garlic and cook, stirring, for 30 seconds, until fragrant.
  5. Add the carrot, bok choy, spring onion, partially cooked rice noodles and the stir-fry sauce. Toss using tongs until well combined. Simmer for 2–3 minutes until the vegetables have softened slightly, and the noodles are coated and have absorbed some of the lovely sauce.
  6. Remove from the heat and stir through the Thai basil leaves.
  7. Divide the stir-fry among serving bowls. Top with the chilli oil vinegar or rice wine vinegar and crushed roasted peanuts, if using.

Equipment

Notes

Note 1 – Don’t skip the vinegar! It adds a burst of freshness and funk to the end dish. Quickly prepare the vinegar by mixing equal quantities of rice wine vinegar and your favourite chilli oil or chilli oil crisp.

 

Make ahead

You can make the stir-fry sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also slice the chicken and veggies a day ahead and refrigerate them in airtight containers. When it’s time to cook, everything will come together quickly. If prepping the noodles ahead of time, store them in a sealed container with a little oil to prevent sticking.

Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water to loosen the noodles as they warm through. The noodles will soften and break apart when reheated but they will not be mushy. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Quick & Easy, Chicken, Stir-Fry
  • Method: Stir-fry
  • Cuisine: Thai

Find it online: https://simplehomeedit.com/recipe/drunken-noodles/