Quick Drunken Noodles

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 (14 to 16-ounce) package wide rice noodles

4 tablespoons neutral high-heat oil, divided

1/3 cup dark soy sauce

1/4 cup oyster sauce or barbecue sauce

8 ounces boneless, skinless chicken breasts or thighs (or meat alternative), sliced into 1-inch pieces

1 small onion, trimmed, peeled, and cut into 8 wedges

1 bunch fresh basil, leaves plucked

1 shallot, sliced

2 to 3 cloves garlic, roughly chopped

2 cups mixed fresh or frozen vegetables such as broccoli, bell peppers, and/or carrots, cut into 2 to 3-inch pieces

1 plum tomato, quartered

1 teaspoon red pepper flakes, optional (or use the amount you prefer)

1/4 cup water, as needed

For serving: lime wedges and 1 fried egg per person, optional

Directions

Cook the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions until just shy of al dente. Drain the noodles and transfer to a large bowl. Toss with 2 tablespoons of the oil and set aside.

Meanwhile, make the sauce: While the noodles are cooking, in a small bowl, whisk together the soy sauce and oyster sauce. Set aside.

Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the remaining 2 tablespoons of oil, the chicken, and the onion. Stir fry until the chicken is cooked through, about 4 minutes.

Add the vegetables: Add the basil, shallots, and garlic and toss until fragrant, about 1 minute. Add the mixed vegetables, tomato, and red pepper flakes, if using. Stir fry until the veggies have softened, about 5 minutes.

Add the noodles and sauce: Add the cooked noodles, giving them a bit of shake with your tongs as they tend to clump together. Toss well until everything is thoroughly mixed. Add up to 1/4 cup of water if the noodles stick together too much. Add the stir fry sauce and let it warm through and bubble up, about 1 minute. Quickly stir it all together so the noodles soak in all the gravy. Cook until the noodles are as tender as you like, 3 to 4 minutes, then remove from the heat.

Serve: Serve with lime wedges and a fried egg on top, if desired. Store leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, add a couple tablespoons of water to the container or a bowl, loosely cover, and microwave until heated through. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 300 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 34 mg
• Sodium: 1171 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 16 g