Restaurants›The Yard Food Park›Drunken Noodles Recipe

Drunken Noodles Recipe

Inspired by The Yard Food Park
Time30m
Serves3

Make Drunken Noodles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

Protein & Vegetables

Finishing & Garnish

Method

Noodles & Sauce

1

Prep noodles

If using fresh wide rice noodles, gently separate them. If using dried, cook according to package until al dente, drain and rinse under cold water to stop cooking; toss with 1 teaspoon oil to prevent sticking. Set aside.

2

Make sauce

In a small bowl whisk together 2 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp brown sugar and the chili flakes. Taste and adjust: it should be salty, slightly sweet, and savory with a deep color from dark soy. Set aside.

Protein & Vegetables

3

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs cooking oil and swirl to coat.

4

Add thinly sliced chicken (or chosen protein) in a single layer. Stir-fry, tossing frequently, until mostly cooked through and starting to brown, about 2–3 minutes depending on thickness. Remove to a plate and reserve.

5

Add remaining 2 tbs vegetable oil to the hot wok. Add minced garlic and sliced shallot; stir continuously for about 20–30 seconds until fragrant but not browned.

6

Add green beans (and bell pepper if using). Stir-fry 1–2 minutes until bright and starting to become tender-crisp.

7

Return the cooked chicken to the wok. Toss briefly to combine with vegetables.

Combine & Finish

8

Reduce heat to medium-high. Add the prepared noodles to the wok, using tongs or spatula to lift and spread them so they contact the hot surface. Pour the sauce evenly over the noodles and protein.

9

Toss everything together quickly but gently to coat the noodles and heat through. If mixture seems dry, add 1–2 tbs water or stock to help distribute sauce and loosen noodles. Stir-fry 1–2 minutes until sauce is glossy and noodles are heated through.

10

Turn off the heat and immediately add the basil leaves and sliced scallions. Toss once to wilt the basil—residual heat will release aroma without overcooking the leaves.

11

Drizzle with 1/2 tsp toasted sesame oil if using, and adjust seasoning: add a squeeze of lime or additional fish sauce or soy to taste.

12

Serve hot with lime wedges on the side for squeezing and extra chili if desired.