Drunkin noodles with chicken

Trang Nguyen



Who likes chow fun noodles or spicy drunken noodles? This is my husband's favorite!


16 ounces thick rice noodles. The package I bought was 32 ounces but it's too much for 2-4 servings. So I use 1/2 and the other half I save for pho. The fresher the better! Do not bother trying to make this with cold noodles that you've put on the fridge. I buy from market when it's still warm and make it the same day. If not oh will break into small pieces. This is after a few attempts. These are the noodles I used.

16 ounces thick rice noodles.
1 chicken breast sliced into small pieces
2 chopped garlic cloves
5 stalks of Chinese broccoli- sliced into small pieces
1 carrot julienned - doesn't require much time to cook so I just add at end.
3 branches of Thai basil.
2 sliced jalepeno chili
1 fresh chopped Thai chili (hubby likes it spicy)
2 tablespoon olive oil (1 for cooking broccoli/1 for cooking chicken).

Suace - mixed together the following:
1 tablespoon of oyster sauce
1-2 teaspoon of thick soy sauce
1 tablespoon of soy sauce
1 tablespoon of fish sauce
1 tablespoon sugar
1 teaspoon olive oil.

Stir fry: in a wok or vast iron skillet.
Add 1 tablespoon olive oil, the Chinese broccoli, 1 tablespoon of the sauce mixture and little salt and pepper. Then remove Chinese broccoli when cooked.

In same skillet add 1 olive oil and throw in garlic and sautéed the chicken until cooked with 1 tablespoon of sauce.

Then add your noodles and rest of sauce into the skillet. Then mix in Chinese broccoli, carrot, jalapeños and chili and then add 3 branches of Thai basil at end. Mix and season with pepper. In the end if you need more seasoning: add salt/pepper.

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