Easy Chicken Drunken Noodles Recipe

If you’re craving a fast, flavorful, and downright addictive noodle dish, you’ve absolutely got to try this Easy Chicken Drunken Noodles Recipe. I love this because it hits all the right notes — silky wide rice noodles, tender chicken, crisp veggies, and that punchy, aromatic sauce that keeps you coming back for more. Best of all? It’s quick enough to whip up on any busy weeknight, yet fancy enough to impress dinner guests. Keep reading and I’ll share some nifty tricks to make your version taste even better than takeout!

this Recipe

Ingredients You’ll Need

The magic of this Easy Chicken Drunken Noodles Recipe lies in the balance of a few key ingredients working together — savory oyster and soy sauces, fresh garlic, and herbaceous Thai basil. Here’s what to look for when grabbing your supplies to get the best flavor and texture.

• Oyster sauce: Pick a good-quality brand for that rich umami flavor; it really makes the sauce shine.
• Light soy sauce: Adds saltiness and depth without overpowering the dish.
• Dark soy sauce: Gives beautiful color and a touch of sweetness; tamari works well if you want gluten-free.
• Rice wine vinegar: Brings the necessary tang; apple cider vinegar is a fine substitute if you don’t have it.
• Fish sauce: Optional but highly recommended for an authentic punch; omit if you prefer vegetarian or don’t like the smell.
• Brown sugar: Balances the savory and acidic flavors perfectly.
• Wide rice noodles: Fresh or dried work, but be careful not to overcook — they should be just pliable before stir-frying.
• Sesame oil: Adds a toasty, nutty aroma that elevates the whole dish.
• Chicken breast: Thinly sliced for quick, even cooking; you can swap for thigh if you want juicier meat.
• Brown onion: Adds sweetness and texture; slice thinly to cook evenly.
• Garlic: Freshly grated for the best punch of flavor.
• Carrot: Julienned for a nice crunch and touch of sweetness.
• Bok choy: Adds freshness and slight bitterness; shredded thin keeps it tender in the stir-fry.
• Spring onion (scallions): For that mild onion flavor and color contrast.
• Thai basil leaves: The star herb that gives that unmistakable fragrant lift; regular basil works too but the flavor is milder.
• Chilli oil vinegar or rice wine vinegar: A splash at the end adds zing and heat — trust me, don’t skip this!
• Crushed roasted peanuts (optional): For a delightful crunch and nutty flavor on top.

Variations

One of the best things about my Easy Chicken Drunken Noodles Recipe is how adaptable it is — I love switching it up based on what’s in season or what I have hanging out in my fridge. Feel free to make it your own!

• Protein swap: I’ve made this with shrimp and tofu too. Shrimp cooks even faster (just a couple minutes), and tofu soaks up the sauce beautifully when pressed and pan-fried first.
• Vegetable boost: When I want extra greens, I toss in baby corn, snap peas, or bell peppers — all add wonderful color and crunch.
• Spice level: If you like it spicy, add fresh sliced chilies or a few dashes of sriracha in the sauce. For milder palates, just stick to the chili oil vinegar drizzle.
• Gluten-free: Use tamari instead of soy sauce, and double-check your oyster sauce ingredients or choose a gluten-free brand.

How to Make Easy Chicken Drunken Noodles Recipe

Step 1: Mix the Flavor-Packed Stir-Fry Sauce

Start by whisking together oyster sauce, light and dark soy sauces, rice wine vinegar, fish sauce, brown sugar, and water in a small bowl. This is the sauce that brings everything together, so give it a good mix until the sugar dissolves. Keep this bowl nearby because you’ll add it all at once later — trust me, it’s easier that way.

Step 2: Perfectly Cook the Rice Noodles

Follow the packet instructions but watch your noodles closely — they often suggest boiling 6–8 minutes, which I’ve learned results in mushy noodles. I boil mine just until they’re pliable, usually around 3 minutes, then rinse them under cold water to stop cooking. This keeps the texture chewy and perfect once stir-fried.

Step 3: Sear the Chicken

Heat your sesame oil in a large, heavy-bottomed skillet or wok over high heat until shimmering. Add the thinly sliced chicken and stir constantly as it cooks, just until it starts to turn white all over. You want it mostly cooked but not browned yet — it’ll finish cooking with the veggies and sauce.

Step 4: Add Onion, Garlic, and Vegetables

Throw in the sliced brown onion and freshly grated garlic, stirring for about 30 seconds until fragrant — this step fills your kitchen with mouthwatering aroma. Next, add the julienned carrot, shredded bok choy, and spring onion batons. Give everything a good toss to mix.

Step 5: Combine Noodles and Sauce, Then Simmer

It’s time to add the noodles and pour in the sauce you prepared. Use tongs to toss gently but thoroughly, making sure the noodles get nicely coated. Let everything simmer for 2 to 3 minutes so the veggies soften just right and the noodles soak up all that fantastic flavor. Don’t overcook here — you want a slight bite to the veggies.

Step 6: Finish with Thai Basil and Serve

Remove the pan from the heat, then fold in the Thai basil leaves — the residual warmth releases their lovely fragrance without wilting the color. Divide the noodles among bowls and top with a drizzle of chili oil vinegar or plain rice wine vinegar plus some crushed roasted peanuts if you like that extra crunch and flavor contrast.

How to Serve Easy Chicken Drunken Noodles Recipe

Garnishes

I always finish this dish with a handful of crushed roasted peanuts for crunch and a final drizzle of chili oil vinegar to amp up the zing. If you want an extra pop, sprinkle on some fresh lime wedges or chopped fresh chilies for personalized heat levels — my family goes crazy for that fresh acid-heat combo!

Side Dishes

Serve this with a simple cucumber salad or some quick pickled veggies to cut through the richness. If you’re feeling extra hungry, a light soup like miso or a steamed dumpling appetizer pairs wonderfully without overshadowing the main star.

Creative Ways to Present

For special gatherings, I like to serve these noodles family-style in a big shallow bowl and scatter extra herbs, peanuts, and lime wedges around so everyone can customize. You can even place small side bowls of chili oil vinegar and crushed peanuts so guests can add to their liking — it makes dinner interactive and fun!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 2 days. The noodles absorb the sauce more over time, so the texture changes slightly but it’s still delicious when reheated gently.

Freezing

Freezing isn’t my favorite for this dish because the fresh basil and veggies lose their texture and flavor, but if you must, freeze the stir-fry sauce separately and cook fresh noodles and veggies when reheating for best results.

Reheating

I recommend reheating on the stove in a non-stick pan over medium heat with a splash of water or broth to loosen things up. This method keeps the noodles from drying out and revives that fresh flavor better than a microwave.

FAQs

Final Thoughts

This Easy Chicken Drunken Noodles Recipe has become one of my absolute go-to dishes when I want something fast but bursting with flavor. It’s the kind of recipe I’m happy to make on a hectic weeknight or share with friends when they come over for a casual dinner. The best part? Once you get a feel for the sauce and technique, you can tweak it endlessly to match your taste. Give it a shot and trust me, you’ll be hooked too!

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