I have a delicious recipe for Drunken Noodles that is full of vibrant flavors and a bit of spice. This dish is so colorful and satisfying, perfect for a quick weeknight dinner or a fun lunch. It brings a delightful taste that always makes me smile.
Your Ingredients List
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon chili sauce (optional)
- Fresh basil leaves
- Lime wedges for serving
My Go-To Equipment
- Large skillet or wok
- Pot for boiling noodles
- Measuring cups and spoons
- Wooden spatula or spoon
- Strainer for draining noodles
The Simple Steps to Follow
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and onion, and stir-fry for 1-2 minutes until fragrant.
- Add the bell pepper and broccoli, cooking for another 3-4 minutes until slightly tender.
- If using, push the vegetables to one side and crack the eggs into the skillet, scrambling them until cooked.
- Add the cooked noodles to the skillet, along with the soy sauce, oyster sauce, fish sauce, sugar, and chili sauce. Toss everything together until well combined and heated through.
- Stir in fresh basil leaves.
- Serve with lime wedges on the side.
Healthy Twists on a Classic
You can make Drunken Noodles a bit healthier by using whole grain rice noodles or adding more vegetables like carrots and snap peas. For a protein boost, consider using tofu instead of or alongside the eggs.
Serving Suggestions From My Table
I love serving Drunken Noodles with extra lime wedges and a sprinkle of sesame seeds. You can pair it with a simple side salad or spring rolls for a complete meal that looks as good as it tastes.
Getting It Just Right
To get the best flavor, use fresh ingredients whenever you can. Don’t overcook your vegetables; they should still have a bit of crunch. Adjust the sauce flavors to your liking; feel free to add more chili sauce for heat or sugar for sweetness.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will keep for about 2-3 days. You can reheat them in a skillet with a splash of water or soy sauce to add moisture back into the noodles.
Enjoy Every Moment
Cooking is not just about food; it’s about creating memories. Whether you are making Drunken Noodles for yourself, your family, or friends, take a moment to enjoy the process and the meal together.
A Few Common Questions
How do I make Drunken Noodles vegetarian?
You can simply omit the eggs and fish sauce to make Drunken Noodles vegetarian. Substitute with additional vegetables for texture and taste.
Can I freeze Drunken Noodles?
While it’s possible to freeze Drunken Noodles, the texture may change when reheated. It is best enjoyed fresh but can be frozen for up to a month for a quick meal later.
What can I replace fish sauce with?
If you want to avoid fish sauce, use soy sauce or a vegetarian oyster sauce. There are also mushroom-based sauces that provide a similar umami flavor without using fish.
Print
Drunken Noodles
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A colorful and satisfying dish full of vibrant flavors and a bit of spice, perfect for a quick weeknight dinner or a fun lunch.
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon chili sauce (optional)
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and onion, and stir-fry for 1-2 minutes until fragrant.
- Add the bell pepper and broccoli, cooking for another 3-4 minutes until slightly tender.
- If using, push the vegetables to one side and crack the eggs into the skillet, scrambling them until cooked.
- Add the cooked noodles to the skillet, along with the soy sauce, oyster sauce, fish sauce, sugar, and chili sauce. Toss everything together until well combined and heated through.
- Stir in fresh basil leaves.
- Serve with lime wedges on the side.
Notes
You can make Drunken Noodles healthier by using whole grain rice noodles or adding more vegetables. For a protein boost, consider using tofu instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg
Keywords: Drunken Noodles, Thai noodles, quick dinner, spicy noodles, vegetarian noodles