Toss the takeout menus and whip up an easy 30-minute recipe for restaurant-worthy Drunken Noodles with Chicken.
Noodles, chicken, veggies, and a sweet soy sauce join forces for one of my favorite hangover foods of all time: Drunken Noodles with Chicken!
This hangover helper and all-around delicious dish is guaranteed to rival your local takeout. It’s fast, fresh and so jam-packed with flavor, you’ll be waving goodbye to the delivery guy for good.
Unless you live near an Asian market or grocery store, fresh wide rice noodles like the ones pictured above may be hard to track down. But don’t let that stop you from getting your Drunken Noodle fix.
Simply sub in any other noodle, such as tagliatelle or linguini. While Captain Obvious would like to remind everyone this substitution isn’t authentic (I repeat: I realize this isn’t authentic!), it’ll still work in this recipe and allow you to dine on a big ol’ bowl of noodles tossed in a sweet, tangy garlicky sauce.
Another ingredient essential to Drunken Noodles is Thai basil. Check the produce aisle of your local supermarket for this fresh herb, or when in doubt, head to Amazon, where you can get it shipped to your doorstep stat from a whole bunch of sellers.
As with all stir-fries (hello, 5-star Beef and Broccoli!), and particularly with noodle stir-fries, your pan needs to be hot enough so that the noodles don’t clump together. So don’t hesitate to crank up the heat and get that skillet or wok piping hot.
One more tip for the stir-fry rookies: Blanching the broccoli then draining it really well prior to adding it to the pan will ensure it retains its bright green color, but be careful not to overcook it.
The key to successful stir-frying is to assemble all ingredients prior to starting to cook. Things move very quickly in the world of high-heat woks (or skillets), so don’t attempt to pause mid-stir to chop, mix or track down an ingredient.
And with those words of wisdom, I leave you with this ultimate recipe for Drunken Noodles with Chicken. Let the stir-frying commence!
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For the sauce:
- 3 Tablespoons oyster sauce
- 3 Tablespoons soy sauce
- 2 Tablespoons fish sauce
- 3 Tablespoons sugar
- 1 teaspoon white pepper
- 6 cloves garlic, thinly sliced
- 1 Tablespoon cornstarch
For the stir-fry:
- 2 Tablespoons vegetable oil
- 1 pound chicken breasts, thinly sliced
- 2 to 4 birds eye chilies, thinly sliced (optional)
- 1/2 cup thinly sliced onions
- 2 cups broccoli florets
- 1 red bell pepper, cut into thin strips
- 2 large eggs, lightly beaten
- 12 oz. fresh rice noodles (See Note)
- 4 scallions, chopped
- 1 cup loosely packed Thai basil
Make the sauce:
- In a small bowl, whisk together all of the ingredients for the sauce and set it aside.
Make the stir-fry:
- Add the vegetable oil to a large sauté pan or wok set over high heat. Once the oil is smoking, add the sliced chicken and cook it until it is browned and cooked through.
- Push the chicken to one side of the pan, then add the chilies (optional), broccoli, bell pepper and onion. Stir-fry the ingredients together until the onion is translucent and the broccoli is fork-tender.
- Push all the ingredients to one side of the pan and add the beaten eggs. Lightly scramble, stirring, until they are cooked through, then push all of the ingredients to one side of the pan and add the noodles.
- Cook the noodles, stirring constantly, until they are slightly browned on the edges then add the sauce and basil and stir together until sauce heats through and thickens slightly. Garnish with scallions and serve immediately.
- Fresh wide rice noodles can be purchased at Asian specialty markets. If you cannot find them, you can substitute any other variety of noodle, such as tagliatelle or linguine for a less authentic but equally as delicious noodle dish.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.