We just got our first big snowfall in Philadelphia, and the temperatures are dropping into single digits. No matter how many layers I put on, I just can’t seem to get warm. So, I set out to find a dinner that wasn’t chili or pot roast. Enter Drunken Noodles.
Okay, I have a confession. While I love a good cookbook, this recipe came from good old Pinterest, specifically from Laura Allen. It was exactly what I was craving! Some of the ingredients, like oyster sauce and fish oil, aren’t always in my pantry, but if you enjoy Asian-inspired dishes, they’re worth having on hand and keep well in the fridge. My local Acme and Wegmans have great international food sections, so finding them wasn’t a hassle. If you can’t find something, just ask ChatGPT or Google for a replacement. And when all else fails, Amazon Prime is your friend!
The steps were easy to follow, and while there was some chopping to do (fresh veggies and chicken) it wasn’t overwhelming. I made this after a long day at work preparing slide decks for an EOY company meeting and prepping content for 2026. For a bit of crunch, I added a can of sliced water chestnuts. Trust me, the drizzle of sriracha and the green onion garnish were totally worth taking those extra 30 seconds before serving, so don’t skip that!
Overall, I’d give this dish an 8/10. It was easy to follow, full of flavor, and a definite crowd pleaser. Bonus points for reheating beautifully, which makes it perfect for next day lunches.
Ingredients
Noodles and Stir-Fry
- 8 oz rice noodles
- 2 tablespoons sesame oil
- 2 shallots, chopped
- 2 carrots peeled or thinly slices
- 2 large chicken breasts cubed
- 3 tablespoons minced garlic
- 1 can sliced water chestnuts
- 1/2 teaspoon ginger (fresh minced or dry seasoning)
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped
- 1 Roma tomato, sliced
- 1 cup basil leaves
Sauce
- 3 tablespoons oyster sauce
- 1/3 cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons water
- 1 teaspoon Thai red chili paste
Directions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the shallots and carrots, then cook for 2 to 3 minutes until slightly softened.
- Add the chicken and cook until fully cooked through, about 4 to 5 minutes.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add chopped bell pepper, green onions, water chestnuts, and tomato. Cook for 2 to 3 minutes until tender but still crisp.
- Add the cooked noodles and pour in the sauce. Toss everything together until evenly coated and heated through.
- Remove from heat and stir in the basil until just wilted.
- Add drizzle of siracha and green onion garnish.
- Serve immediately!
This recipe is adapted from “Drunken Noodles” by Lauren Allen, originally published on Tastes Better From Scratch.
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