The Easiest Stir Fry Dish (Drunken Noodles)
About this recipe
Drunken Noodles, also known as a stir fry dish, is a quick and satisfying meal that packs a punch of flavor. This recipe is all about simplicity, featuring a short ingredient list that makes it easy to whip up in just 15 minutes.
Joshua Weissman’s take on this classic dish emphasizes the importance of using traditional ingredients to create a rich, savory flavor without unnecessary complexity. Perfect for a late-night craving or a quick dinner, these noodles are sure to please.
Ingredient notes
- Use 227 grams of boneless skinless chicken thighs, cut into half inch pieces.
- For the sauce, you'll need 20 grams of fish sauce, 15 grams of regular soy sauce, 15 grams of dark soy sauce, and 35 grams of oyster sauce.
- Make sure to use wide or broad dried rice noodles that are 100% rice, rehydrated according to package directions.
Tips from Joshua Weissman’s video
- Heat your wok over high heat until it begins to smoke before adding the chicken to ensure a good sear.
- After cooking the chicken, re-oil the wok if necessary to maintain high heat for the vegetables and noodles.
- Add the sauce to the noodles and let it boil vigorously while tossing to achieve a nice glaze.
Good to know
- How long does it take to make drunken noodles?
- The total time to make drunken noodles is 15 minutes.
- What type of noodles should I use for this recipe?
- You should use wide or broad dried rice noodles that are 100% rice, rehydrated according to package directions.
- What is the purpose of heating the wok until it smokes?
- Heating the wok until it smokes helps to achieve a good sear on the chicken and ensures that the vegetables and noodles cook quickly.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the sauce by mixing fish sauce, regular soy sauce, dark soy sauce, and oyster sauce in a small bowl.
- 2
Heat a seasoned wok over high heat and add vegetable oil, swirling it around.
- 3
Once the oil begins to smoke, add the chicken thighs and sear for about 2 minutes, then agitate and continue cooking for 4-5 minutes until browned and cooked through.
- 4
Remove the chicken from the wok and re-oil if necessary.
- 5
Add the sliced shallot to the hot wok, season lightly with salt, and stir-fry for about 2 minutes until translucent.
- 6
Add the garlic and stir-fry for another minute until fragrant.
- 7
Add the chopped red chili and sliced thai chilies, stir-frying for another 30 seconds.
- 8
Add the rehydrated rice noodles and cooked chicken to the wok, stir-frying together for 1-2 minutes until well mixed.
- 9
Pour in the sauce and let it boil vigorously while tossing and stir-frying until the noodles are coated, about 45 seconds.
- 10
Cut off the heat and add the thai basil leaves, gently tossing until just wilted.
- 11
Serve the drunken noodles in a bowl, adding additional herbs and toppings if desired.
Heads up — we had to guess a little:
- Estimated amount of vegetable oil for cooking.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
Are you Joshua Weissman? Claim this page or ask us to take it down. Your call, always.
