Asian Drunken Noodles are a flavorful and spicy noodle dish packed with tender chicken, crisp vegetables, fresh basil, and a savory sauce. Wide rice noodles soak up a combination of oyster sauce, dark and light soy sauce, fish sauce, wine, and brown sugar, creating a rich balance of salty, savory, slightly sweet, and spicy flavors. Garlic, ginger, shallots, fresh chilies, and Serrano peppers add plenty of flavor and heat, while bell peppers and baby corn give the dish a nice contrast in texture.
This recipe does have some heat, but the amount of chili peppers can easily be adjusted to your taste. If you enjoy spicy food, use the full amount of peppers for a dish with plenty of kick. If you prefer less heat, reduce or omit the red chili peppers and Serrano pepper. The fresh basil and a squeeze of lime added just before serving brighten all of those bold flavors.
Although there are several ingredients to prepare, the actual cooking goes quickly once everything is sliced and ready to go. The chicken and vegetables are cooked separately in the same wok or large skillet, then everything comes together with the noodles and sauce for the final minute or two. This makes it a great dinner when you want something that tastes like a restaurant-style noodle dish but can be prepared at home.
Serve these Asian Drunken Noodles hot with extra fresh basil and lime wedges on the side. They are full of flavor and spice and absolutely delicious, making this a satisfying dinner for anyone who enjoys a bold Asian-inspired noodle dish.
Asian Drunken Noodles
Ingredients
- 8 ounces rice noodles wide
- 1 pound chicken breast boneless & skinless
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce dark
- 2 tablespoons low-sodium sodium soy sauce divided
- 2 tablespoons fish sauce
- 1 tablespoons brown sugar packed
- 2 tablespoons vegetable oil divided
- 6 each cloves of garlic minced
- 1 inch ginger piece of, peeled and minced
- 6 shallots small-diced
- 2 red chili peppers thinly sliced or to taste
- 1 Serrano pepper thinly sliced
- 2 red bell peppers medium-sized, seeded & thinly sliced
- 15 ounce can baby corn drained and cut into bite-sized pieces
- 1 cup basil packed, thinly sliced plus more for garnish
- 5 scallions thinly sliced
- 1 lime cut into wedges, to serve
Instructions
- Cook the rice noodles according to the directions on the back of the package. Once they’re cooked, drain and rinse them under cold water to prevent further cooking. Set aside.
- While you prepare the noodles, thinly slice the chicken into bite-sized pieces and set aside.
- In a small bowl, mix together the oyster sauce, dark soy sauce, 1 tablespoon light soy, fish sauce, and brown sugar. Mix until the brown sugar has dissolved.
- Bring a wok or large skillet with deep sides to medium heat and add 1 tbsp of vegetable oil.
- Once the oil is hot and shimmering, add your chicken breast and the remaining 1 tablespoon light soy sauce. Stir occasionally so it doesn’t burn. Cook until no longer raw, for about 6-8 minutes.
- Remove the chicken from the wok and set aside on a plate to rest.
- In the same wok, add another tablespoon of vegetable oil and heat it up.
- Add the garlic, ginger, and shallots and cook for about 30 seconds or until fragrant, stirring constantly.
- Add the red chili peppers, Serrano peppers, red bell peppers, and baby corn, and cook until the red bell peppers have softened, for about 4-6 minutes.
- Then add the cooked noodles, Thai basil, scallions, and cooked chicken to the wok.
- Add the sauce and stir everything together until the noodles are fully coated in the sauce. Tongs can help in this step. Cook until everything is heated through and hot, about 1 minute.
- Serve with some extra basil and lime to squeeze over the dish.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
