This delicious Drunken Noodles comes together in about 30 minutes and is all made in one pot for a quick and easy weeknight meal that your family will love! You can totally switch up the veggies and proteins to suit your taste, making this dish perfect as a ‘clean out the fridge’ meal to use up those odds and ends you have lying around!
Ingredient Breakdown
Wide Rice Noodles : These noodles are the star of the show! They’re wider and chewier than your regular pasta, which means they soak up all the flavors of the sauce beautifully. You can use other types of noodles like pho or even spaghetti in a pinch, but let me tell you, wide rice noodles are the best for that authentic feel!
Vegetable Oil : A great oil keeps everything from sticking while adding a bit of flavor! I usually opt for vegetable oil, but feel free to substitute with sesame oil for a more robust taste or olive oil if that’s what you’ve got on hand. You’ll want to heat it up over medium-high heat until it shimmers, getting ready for the flavor fiesta!
Garlic : Ahhh, garlic! Is there anything better? I use 3 cloves, minced. Garlic is going to give you the best depth of flavor and aroma throughout this dish. If you’re out and have garlic powder instead, you can definitely use that, but fresh is always better, don’t you think?
Bell Pepper : I love the crunch and color of 1 bell pepper, sliced thinly. Red, yellow, or green all will work well in this recipe! You can also toss in other veggies like carrots or zucchini, making this totally customizable according to what you have in your kitchen.
Broccoli Florets : I use 1 cup of broccoli florets for the texture and nutrition boost! Broccoli is not only super crunchy but adds a beautiful vibrant green color. You can swap it with frozen broccoli if that’s what you’re working with, just remember it cooks a bit quicker.
Snow Peas : 1 cup of snow peas brings a slight sweetness and a crunch factor. If you can’t find snow peas, fresh or frozen edamame or green beans would also work, just adjust the cooking time to suit!
Eggs : These are totally optional, but I think they add creaminess and extra protein! I use 2 eggs, cracking them into the mix and scrambling before tossing everything together. You could leave them out for a vegan option or even substitute with tofu if you’re looking for protein!
Soy Sauce : 1 tablespoon of soy sauce adds that umami kick. I prefer low-sodium soy sauce to control the saltiness, but regular works great as well! It’s an essential ingredient to make these Drunken Noodles sing!
Oyster Sauce : Another flavor booster with 1 tablespoon of rich, savory goodness. If you need this to be vegetarian/vegan, simply use a mushroom stir-fry sauce or soy sauce as a substitute!
Fish Sauce : Just a tablespoon of fish sauce brings saltiness and depth. If you aren’t feeling it, you can use soy sauce instead but trust me, the flavor is SO worth it.
Chili Paste : 1 tablespoon of chili paste (like sambal oelek or sriracha) gives a nice spicy kick! Feel free to adjust the amount based on your family’s preference; just a little or a lot, you can totally customize it.
Fresh Basil Leaves : And finally, a handful of fresh basil leaves for garnish! This adds a fresh aroma and bright flavor at the end. Use whatever fresh herbs you have on hand, like cilantro or mint, for a twist!
Step-by-Step Instructions
How to Make Drunken Noodles
Cook the rice noodles according to package instructions. Drain and set aside (about 8-10 minutes).
In a large wok or skillet, heat the vegetable oil over medium-high heat for about 1 minute until it shimmers nicely.
Add the garlic and sauté for about 30 seconds until fragrant oh, that smell is just heavenly!
Toss in the bell pepper, broccoli, and snow peas, and stir-fry for 3-4 minutes until everything is tender-crisp. Seriously, you’ll want to keep stirring occasionally to ensure they cook evenly and don’t burn!
Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them until fully cooked (about 1-2 minutes). Stir occasionally, but it’s okay if you mix them a tad into the veggies!
Add the cooked noodles to the wok, along with soy sauce, oyster sauce, fish sauce, and chili paste. Toss everything together until the noodles are well-coated with the sauce. This is where the magic happens! Give everything a good stir and, let’s be real you should definitely be scraping the yummy bits off the bottom of the pan here for extra flavor!
Stir in fresh basil leaves just before serving, letting them wilt slightly. This is the best part, I swear!
Serve hot and enjoy your flavorful drunken noodles!
Why I Love This Recipe
Honestly, this is my go-to recipe when I’m in a time crunch but still want something hearty and delicious, it’s super comforting! You can whip it up in no time and, best of all, it’s completely customizable, you can use whatever you’ve got on hand. Whether it’s a busy Tuesday night or a relaxed Friday, these Drunken Noodles are always a hit at my house. I’m actually a real sucker for the way everything comes together, each bite an explosion of flavors! And the best part? You can really get the kids involved too, letting them pick their favorite veggies trust me, they’ll thank you for it!
If you loved this Drunken Noodles recipe, be sure to check out my Easy Potsticker Soup, my Air Fryer Spaghetti Squash, or my Green Bean Casserole!
What Makes This Recipe Special
Quick & Easy
This dish comes together all in about 30 minutes, making it the perfect weeknight dinner! From the first slice of garlic to the exhilaration of serving it, you won’t be sweating over the stove for hours. Quick and easy comfort food? Yes, please!
One-Pot Wonder
Oh, mama! The beauty of Drunken Noodles is that it’s all done in one pot! That means minimal cleanup afterward, just one pan and life gets a little simpler. You’ll love this, especially after a long day.
Customizable
The best part is how flexible this recipe is. Use whatever you have veggies, proteins, or even that random sauce lurking in your pantry. Make it your own!
Crowd-Pleaser
Seriously, this dish is loved by kids and adults alike! Packed with tons of flavor, it’s sure to become a weekly rotation in your dinner lineup. Plus, it looks gorgeous with all the pretty colors!
Comfort Food
Is there anything better than a bowl of comforting noodles? Definitely not! This dish is satisfying and filling, giving you that cozy feeling we all crave sometimes.
Serving and Storage
How to Serve
Serve your Drunken Noodles hot right from the pot, garnished with fresh basil and maybe even some chopped peanuts for added crunch! It goes really well alongside some spring rolls or a fresh cucumber salad for a light crunch.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the noodles might soak up some extra sauce, so you can always add a splash of water or extra soy sauce when reheating to bring them back to life!
Reheating
When you’re ready to enjoy those leftovers, just pop them in the microwave for a quick reheat, or toss them in a skillet over medium heat. Stir occasionally until heated through, it’ll take just a few minutes!
Freezer Friendly
You can freeze this dish for up to 3 months, but I gotta say, the texture might change a bit once thawed. If you decide to freeze it, tasty tricks include freezing the components, like cooked noodles and sauce separately, and they’ll do just fine.
So, are you ready to whip up some Drunken Noodles? Trust me, your family will thank you (and so will your taste buds!). Happy cooking!
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Drunken Noodles
Ingredients
Method
- Cook the rice noodles according to package instructions. Drain and set aside (about 8-10 minutes).
- In a large wok or skillet, heat the vegetable oil over medium-high heat for about 1 minute until it shimmers.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Toss in the bell pepper, broccoli, and snow peas, and stir-fry for 3-4 minutes until everything is tender-crisp.
- Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them until fully cooked (about 1-2 minutes).
- Add the cooked noodles to the wok, along with soy sauce, oyster sauce, fish sauce, and chili paste. Toss everything together until well-coated.
- Stir in fresh basil leaves just before serving, letting them wilt slightly.
- Serve hot and enjoy your flavorful drunken noodles!