Drunken Noodle Recipe

Prepare noodles

If using dried wide rice noodles, soak them in warm water 20–30 minutes until pliable but still slightly firm; drain and set aside. If using fresh rice noodles, separate gently so they don’t clump and keep covered so they don’t dry out.

Make sauce

In a small bowl combine the vegetable or chicken stock (120 ml), light soy sauce (3 tbs), dark soy sauce (1 tbs), oyster sauce (2 tbs), fish sauce (1 tbs), brown sugar (1 tsp), and freshly ground black pepper (1/2 tsp). Stir until sugar dissolves. Taste and adjust — it should be savory with a slight sweetness and salty finish.

Prep aromatics and protein

Thinly slice the garlic (or mince), shallot, and bird’s eye chilies. Slice the chicken or pork thinly across the grain into bite-sized strips. Wash and chop the Chinese broccoli (or bok choy) into 1–2 inch pieces. Trim and cut scallions into 1‑inch lengths. Pick basil leaves from stems and wash; spin or pat dry. Rinse bean sprouts and drain.

Cook protein

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of neutral oil and swirl. Add the sliced protein in a single layer and let sear 30–45 seconds without moving, then stir-fry until nearly cooked through (about 2–3 minutes depending on thickness). Remove protein to a plate and set aside.

Aromatics & vegetables

Return the wok to high heat. Add the remaining 1 tablespoon oil. Add garlic, shallot, and chilies and stir-fry 20–30 seconds until fragrant (don’t burn). Add the chopped Chinese broccoli and scallions, stir-fry 1–2 minutes until bright and starting to soften. If vegetables need more time, add 1–2 tablespoons water or 1–2 tbs of the prepared stock to create steam and speed cooking.

Combine noodles, sauce, and protein

Add the drained rice noodles to the wok, spreading them out. Pour the prepared sauce evenly over the noodles. Toss gently but quickly with tongs or chopsticks to distribute sauce and heat through, about 1–2 minutes. Return the cooked protein and any accumulated juices to the wok and toss to combine. If noodles seem dry or sticky, add up to 2–3 tbs more stock or a splash of water.

Finish with basil and bean sprouts

When sauce clings to the noodles and everything is hot, add the basil leaves and bean sprouts. Toss briefly (30 seconds) until basil wilts but retains bright color. Remove from heat immediately to keep basil vibrant.

Plate the drunken noodles immediately, garnish with crispy fried shallots if using, and offer lime wedges and chili flakes or chili oil at the table. Squeeze lime over individual portions to brighten flavors before eating.

Serve hot. Leftovers: store in an airtight container in the refrigerator up to 2 days; gently reheat in a skillet with a splash of water or stock.