Drunken Noodles with Chicken

Drunken noodles is a Chinese influenced dish and there are many versions of this dish. Contrary to its name, there is no alcohol in the dish. However in my version I have added a bit of tequila. One theory around the name of the dish is that the dish is so spicy, you need a cold beer to combat the heat.

But regardless of what the dish is called, it’s delicious. In my version I cut down the spiciness a bit by using less chiles but feel free to use as much as you can handle.

This dish is perfect for  a weeknight dinner because it’s so easy to make and you can have it ready in 30 minutes or less.

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5 from 1 vote

Drunken Noodles with Chicken

Prep 10 minutes

Cook 15 minutes

Total 25 minutes

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Ingredients

• ▢ 1 package fresh rice noodles (I used chinese noodles)
• ▢ 1 tablespoon butter
• ▢ 1 tablespoon sesame oil
• ▢ 1/4 cup tequila
• ▢ 2 tablespoon black soy sauce
• ▢ 4 tablespoon light soy sauce
• ▢ 1 tablespoon fish sauce
• ▢ 1 tablespoon brown sugar
• ▢ 8 cloves garlic (minced)
• ▢ 1 chicken breast cut in small thin pieces (I used 1 breast from roasted chicken)
• ▢ 1/2 green bell pepper (cut in thin long pieces)
• ▢ Thai Chiles to taste (chopped)
• ▢ Thai basil leaves (for garnish)
• ▢ 2 small tomatoes cut in wedges
• ▢ green onions for garnish

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Instructions 

• Cook noodles in a large pot of boiling salted water until tender, stirring frequently. Drain.
• In a small bowl whisk together black soy sauce, tequila, light soy sauce, fish sauce and brown sugar.
• In a large skillet melt the butter then add sesame oil. Add garlic and Thai chiles and saute for a few seconds. Add chicken, green bell pepper and the soy sauce mixture and cook for a couple minutes.
• Add noodles, tomatoes and toss to coat noodles. Transfer to a big bowl or plate and garnish with green onions, and basil. Serve warm.

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Enjoy!