Drunken Noodles


I made this a few nights ago, and it was fantastic. Today for lunch I had the leftovers, and it was even better. Thanks for the great recipe. ~ Mike



– Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.


– Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.


– Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.


– Set the rice noodles into boiling water and boil until softened, or to the packaging directions. Drain, then stir into the wok or pan.


– Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes. Cook to thicken up. – Remove from heat and stir in the basil.


– Garnish with extra spicy peppers, red chili flakes and serve.




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