Drunken Noodle Dinner Recipe
Wok-tossed large rice noodles with wine, bean sprouts, bell pepper, green onion, and egg. Spicy.
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Ingredients
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Sauce & Seasoning
Noodles & Proteins
Vegetables
Aromatics & Oil
Garnish (optional)
Method
Sauce & Seasoning
- 1
Whisk together the white wine, light soy sauce, dark soy sauce, oyster sauce, fish sauce, rice vinegar, brown sugar, chili garlic sauce, and cracked black pepper in a small bowl until sugar dissolves. Taste and adjust heat or saltiness — set aside.
Noodles & Proteins
- 2
Prepare noodles
If using dried wide rice noodles, soak in warm water for about 20–30 minutes until pliable but still slightly firm; drain well. If using fresh noodles, gently separate and loosen with your hands so they will stir-fry evenly.
- 3
Cook eggs
Heat 1 tablespoon of oil in the wok over high heat until shimmering. Crack in the eggs and scramble quickly until just set but still slightly soft, then remove eggs to a plate and set aside.
Vegetables
- 4
Heat the remaining 1 tablespoon oil in the wok over high heat. Add the minced garlic and stir-fry 10–15 seconds until fragrant (do not burn). Add the sliced red bell pepper and stir-fry 30–45 seconds until it begins to soften but remains crisp.
- 5
Add the drained rice noodles to the wok, spreading them out so they contact the hot surface. Pour the prepared sauce evenly over the noodles. Using tongs or spatulas, toss and press down occasionally so the noodles sear lightly and absorb the sauce, about 1–2 minutes.
- 6
When noodles start to loosen and pick up color from the wok, return the scrambled eggs to the pan and toss to combine. Add the bean sprouts and most of the sliced green onions (reserve a little for garnish). Continue tossing for another 30–45 seconds—vegetables should be crisp-tender.
- 7
Turn off the heat, drizzle the sesame oil over the noodles, and fold in the basil leaves if using, allowing residual heat to wilt them slightly.
Aromatics & Oil
- 8
Throughout stir-frying keep the heat high and work quickly so ingredients sear and retain texture. If the noodles seem dry, splash up to 1 tablespoon water or additional wine and toss to loosen.
Garnish (optional)
- 9
Transfer drunken noodles to a platter. Sprinkle reserved green onions and optional chili flakes over the top. Serve immediately with lime wedges on the side for squeezing over each portion.