Drunken Noodles Recipe

5 from 2 votes

Drunken Noodles Recipe

Savory drunken noodles are perfectly spiced to your comfort level for a better-than-takeout classic made in only 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Lil' Luna

Ingredients

Noodles

1 (16-ounce) box wide rice noodles
½ cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons Sriracha hot sauce more or less to taste
¼ cup brown sugar

Stir Fry

2-3 tablespoons vegetable oil
2 tablespoons minced garlic
2 large carrots peeled and cut into rounds
2 cups broccoli florets
1 red bell pepper seeded and sliced
1½ cups Thai basil sliced or chopped
red pepper flakes optional

Instructions

Cook noodles according to package instructions, then drain, rinse and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, oyster sauce, sriracha sauce, and brown sugar. Set aside.
In a large skillet over high heat, heat the oil and add garlic and cook for 30 seconds, then add carrots, broccoli, and bell pepper and cook for 5-6 minutes.
Add noodles and sauce and cook and stir for 1-2 minutes until everything is mixed well.
Remove from heat and add basil and red pepper flakes, if desired. Serve warm.

Video

Notes

STORE. Leftover best drunken noodles recipe can be kept in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove top.

Nutrition