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Flavorful Light Drunken Noodles

Enjoy a delicious twist on a Thai classic with these Flavorful Light Drunken Noodles. They're packed with vegetables, lean chicken, and aromatic herbs, making for a mouthwatering meal that's easy to prepare.
3
30 min
TOTAL TIME
322
CALORIES
$2.17
PER SERVING
Flavorful Light Drunken Noodles
Ingredients
16 INGREDIENTS
6 SERVINGS
Bell Pepper
1 medium bell pepper
thinly sliced
Bean Sprouts
1 cup bean sprouts
Low Sodium Soy Sauce
3 tbsp low sodium soy sauce
Fish Sauce
1 tbsp fish sauce
Honey
1 tbsp honey
Dried Rice Noodles
8 oz dried rice noodles
prepared for stir-fry
Boneless Skinless Chicken Breast
1 lb boneless skinless chicken breast
cut into small pieces
Serrano Pepper
1 whole serrano pepper
seeds removed, finely chopped
Onion
1 small onion
thinly sliced
Green Onion
5 whole green onion
thinly sliced
Fresh Basil
1 cup fresh basil
chopped
Oyster Sauce
3 tbsp oyster sauce
Water
1 tbsp water
Vegetable Oil
1 tsp vegetable oil
Minced Garlic
3 tsp minced garlic
Shredded Carrots
1 cup shredded carrots
Directions
11 STEPS
12 min
PREP TIME
18 min
COOK TIME
30 min
TOTAL TIME
1
Rinse cooked rice noodles under cold water, drain, and gently pat dry with a paper towel so they are as dry as possible.
2
Toss rice noodles with 1 teaspoon vegetable oil to prevent sticking.
3
Mix soy sauce, oyster sauce, fish sauce, honey, and water in a small bowl. Set the sauce aside.
4
Heat a large skillet over medium-high heat and add a bit of vegetable oil.
5
Season chicken pieces with salt and pepper, then cook in the skillet until brown and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
6
In the same skillet, sauté minced garlic and chopped serrano pepper until fragrant, about 30 seconds.
7
Add sliced onion and bell pepper to the skillet, sautéing until just soft, about 5 minutes.
8
Stir in shredded carrots, green onions, and bean sprouts, sautéing for another 2-3 minutes.
9
Push vegetables to the sides of the skillet, then add rice noodles to the center, sautéing until slightly browned, about 2-3 minutes.
10
Combine noodles, vegetables, and chicken in the skillet. Pour in the sauce and continue sautéing for another couple of minutes, until the sauce has been absorbed and ingredients are evenly distributed.
11
Remove skillet from heat, then mix in chopped basil. Serve immediately.
Health Info
Macros
43g
CARBS
8g
FAT
18g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
FISH
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
I don't have a wok. Can I still make this dish?
What type of noodles should I use for Drunken Noodles?
Can I substitute the holy basil with a different type of basil?
Why are my noodles sticky?
Can I make this dish vegetarian or vegan?
Is there a milder version of Drunken Noodles?
Can I use regular soy sauce instead of dark soy sauce?
What can I use instead of oyster sauce?
Why is it called Drunken Noodles?
What is the best way to reheat Drunken Noodles?