DRUNKEN NOODLES WITH CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY
Our slightly milder take on 'Drunken Noodles' is packed full of tender chicken strips, veg and noodles in a tasty, spicy sauce.
Provided by Ellie
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a mixing bowl add the soy sauce, oyster sauce, fish sauce and chilli flakes, and mix well. Place the noodles in a saucepan of boiling salted water and cook for 6-8 minutes, then drain and rinse in cold water to stop them cooking.
- Place a wok on a medium to high heat, spray with low calorie cooking spray and cook the chicken for 3-5 minutes until browned.
- Push the chicken to one side and add the onion, chilli, pepper, garlic, carrot and broccoli, and cook until broccoli is tender.
- Push all the ingredients to one side and add the beaten egg. Stir until the egg has cooked through, then add the noodles and mix well.
- Cook the noodles for 2 minutes then add the soy sauce mix and the chopped Thai basil. Cook until the sauce has thickened slightly.
- Season to taste with salt and pepper.
- Sprinkle with spring onions and serve.
Nutrition Facts : Calories 408 kcal, Carbohydrate 45 g, Protein 40 g, Fat 5.8 g, SaturatedFat 1.4 g, Fiber 7.2 g, Sugar 9.5 g, Sodium 5600 mg, ServingSize 1 serving
DRUNKEN NOODLES
Thai-style drunken noodles is not only good for a hangover but good for entertaining too!
Provided by kayak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
- Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
- Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
- Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
- Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g
DRUNKEN NOODLES WITH CHICKEN
Provided by Joanna Cismaru
Time 25m
Number Of Ingredients 15
Steps:
- 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.
DRUNKEN CHICKEN NOODLES
Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
- Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
- Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.
DRUNKEN NOODLES WITH CHICKEN
Make this classic Thai takeout dish at home and customize it to how you want!
Provided by Julie Chiou
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Have everything ready to go before you start cooking as it goes fast.
- Mix sauce ingredients in a medium mixing bowl: soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
- Place cut chicken into a medium bowl.
- Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20-30 minutes.
- While the chicken is marinating, boil a large pot of water, then cover noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with the teaspoon of sesame oil. Set aside for now.
- It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in and cook through. Take chicken out of the skillet and set aside. Turn up the heat to medium-high, when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
- Then add the green onions and basil. Continue to cook and stir for another minute.
- Mix the cooked chicken back into the skillet and combine. Then pour in the sauce and noodles to the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
- Remove from the wok and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 569 kcal, Carbohydrate 82 g, Protein 21 g, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 36 mg, Sodium 2133 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 15 g
ONE-PAN DRUNKEN NOODLES RECIPE BY TASTY
You'll love this homemade take on a classic Thai takeout favorite. Tender rice noodles are stir-fried with chicken and an array of colorful vegetables, then doused in a sweet and savory sauce made with honey, soy sauce, fish sauce, hoisin, and sesame oil and kicked up with Thai chiles--use as many as you'd like according to your desired spice level.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
- Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
- Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
- Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5-6 minutes, until the onion is translucent.
- Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 71 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, Sugar 12 grams
THAI DRUNKEN NOODLES RECIPE
wine & dine with jeff gives you an ultra delicious thai recipe. thai drunken noodles recipe is made with simple ingredients easy and loved by every age group.
Provided by winedinewithjeff
Categories Thai
Time 1h45m
Yield 15 L, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 1. To make your easy drunken noodle sauce you only need 4 ingredients. First you want to mince up some fresh ginger it brightens all the flavors in this sweet, savory and salty sauce. then add your oyster sauce and fish sauce and stir to combine. The last ingredient you will be adding is a sweet soy sauce, yes sweet soy sauce not regular soy sauce their is a difference. If you do not have sweet soy sauce because it can be hard to find if you don't have an Asian market nearby. You can take regular soy sauce and for every tablespoon you use add 1 teaspoon of brown sugar and stir to combine. Stir to combine all ingredients and set aside.
- 2. My number one tip is to prep all your vegetables and meat before you start your stir fry because when you start everything moves very quickly and you want to be able to grab and throw into the wok without stopping the heat under the wok. From start to finish this takes around 10 to 15 minutes depending on the protein you are using. People ask me can I do this without a wok the answer is yes just make sure you use a large enough sauté pan to hold everything. Turn your wok on medium high heat add your grapeseed oil and when you see the fist puff of smoke add your serrano pepper and minced garlic. As soon as the vegetables hit the hot oil stir them around in the pan to keep the garlic from burning they will only cook for less than 1 minute before adding your chicken thighs pieces.
- 3. Make sure the chicken thighs are cut up into bite size pieces cutting them against the grain of the meat will make them more tender. Add the chicken to the garlic and serrano pepper and keep stirring and moving the meat and vegetables around in the pan. You will cook the meat around 5 to 7 minutes depending on how small you cut your chicken thigh bites. You do not need to salt and pepper your chicken or vegetables because their is plenty of sodium in the sauce,.
- 4. When the chicken thighs are cooked most of the way through it is time to add sliced onions, sugar snaps and cherry tomatoes. Keep everything moving around in the wok or sauté pan you don't want to meat or vegetables to burn from the high heat so the trick is to keep everything moving around in the wok. Cook these vegetables from 2 to 3 minutes. The rice noodles should be cooked and ready I like to soak them in hot water until they are al dente it is very important that you don't overcook the pasta because the rice noodle will fall apart in the wok while you are tossing. Please read the cooking instructions on the rice noodles use the stir fry cooking instructions it is very important.
- 5. Add your cooked rice noodles to the wok and toss them around in the pan cook them in the hot wok for about 2 to 3 minutes let the rice noodles soak up all the flavors from everything in the wok. Add your drunken noodle sauce toss to incorporate all the sauce with the noodles then top with fresh Thai basil and scallions and squeeze fresh lime juice turn off the heat toss all the ingredients one last time and serve hot.
Nutrition Facts : Calories 1169.8, Fat 38, SaturatedFat 8.1, Cholesterol 128, Sodium 1369.1, Carbohydrate 169.6, Fiber 4.4, Sugar 36.4, Protein 33.8
DRUNKEN NOODLES WITH CHICKEN
This easy and spicy Thai chicken dish is similar to the restaurant version of drunken noodles.
Provided by ruvyduv
Categories Thai Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- Heat oil in a large skillet over medium heat. Add garlic and serrano chile and cook for 1 minute. Add chicken, fish sauce, light soy sauce, dark soy sauce, and molasses. Cook until chicken is no longer pink, 5 to 7 minutes. Add bell peppers, tomatoes, and cooked noodles; toss until mixed with the sauce and warmed through, about 5 minutes more. Reserve about 1 tablespoon basil; add the rest to the skillet and mix in. Garnish individual servings with reserved basil.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 67.8 g, Cholesterol 43.9 mg, Fat 8.4 g, Fiber 2.9 g, Protein 22.4 g, SaturatedFat 1.5 g, Sodium 1507.7 mg, Sugar 7.3 g
More about "drunken noodles with chicken food"
DRUNKEN NOODLES WITH CHICKEN - JUST A TASTE
From justataste.com
4.6/5 (11)Total Time 25 minsCategory Main CourseCalories 637 per serving
- Add the vegetable oil to a large sauté pan or wok set over high heat. Once the oil is smoking, add the sliced chicken and cook it until it is browned and cooked through.
- Fresh wide rice noodles can be purchased at Asian specialty markets. If you cannot find them, you can substitute any other variety of noodle, such as tagliatelle or linguine for a less authentic but equally as delicious noodle dish.
DRUNKEN NOODLES WITH CHICKEN – HEALTHY HAPPY FOODIE
From healthyhappyfoodieblog.com
DRUNKEN NOODLES RECIPE - TABLESPOON.COM
From tablespoon.com
THAI DRUNKEN NOODLES WITH CHICKEN - YES TO YOLKS
From yestoyolks.com
DRUNKEN NOODLES (PAD KEE MAO) - TASTES BETTER FROM …
From tastesbetterfromscratch.com
CHICKEN DRUNKEN NOODLES - SWANSON
From campbells.com
THAI DRUNKEN NOODLES (PAD KEE MAO) | RECIPETIN EATS
From recipetineats.com
GLUTEN-FREE DRUNKEN NOODLES WITH CHICKEN - AMERICA'S …
From americastestkitchen.com
DRUNKEN NOODLES - AUTHENTIC THAI RECIPES FROM THAILAND
From realthairecipes.com
DRUNKEN NOODLES WITH CHICKEN - TASTY KITCHEN
From tastykitchen.com
BANGKOK-STYLE DRUNKEN NOODLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI DRUNKEN NOODLES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
DRUNKEN NOODLES - COMMANDCOOKING.COM
From commandcooking.com
DRUNKEN NOODLES - MARVELOUS MUNCH
From marvelousmunch.com
DRUNKEN NOODLES ( PAD KEE MAO ) - KHIN'S KITCHEN
From khinskitchen.com
DRUNKEN NOODLES | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
DRUNKEN UDON NOODLES WITH CHICKEN | COOK SMARTS
From mealplans.cooksmarts.com
LING LING DRUNKEN NOODLES WITH CHICKEN CALORIES AND NUTRITIONAL …
From fatsecret.com
HEALTHY DRUNKEN NOODLES | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
THAI DRUNKEN NOODLES WITH CHICKEN | PAD KEE MAO | ผัดขี้เมา
From thai-foodie.com
DRUNKEN NOODLES (PAD KEE MAO) - THE WOKS OF LIFE
From thewoksoflife.com
DRUNKEN NOODLES WITH CHICKEN NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DRUNKEN STYLE NOODLES WITH SHRIMP - SKINNYTASTE
From skinnytaste.com
DRUNKEN NOODLES (PAD KEE MAO) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
DRUNKEN NOODLES • LOVE FROM THE OVEN
From lovefromtheoven.com
DRUNKEN NOODLES - SIMPLY SCRATCH
From simplyscratch.com
DRUNKEN NOODLES (PAD KEE MAO) WITH CHICKEN | SO MUCH FOOD
From somuchfoodblog.com
DRUNKEN NOODLES WITH CHICKEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DRUNKEN NOODLES WITH CHICKEN - PLAIN.RECIPES
From plain.recipes
DRUNKEN CHICKEN NOODLES (PAD KEE MAO) - SLIMMING EATS
From slimmingeats.com
ITALIAN DRUNKEN NOODLES | THE COZY APRON
From thecozyapron.com
INSTANT POT DRUNKEN NOODLES (PAD KEE MAO) - FOODIES TERMINAL
From foodiesterminal.com
THAI DRUNKEN NOODLES RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
DRUNKEN NOODLES WITH CHICKEN - RECIPE FLOW
From recipeflow.com
GLUTEN FREE DRUNKEN NOODLES WITH CHICKEN – GFCHOW
From gfchow.com
THAI DRUNKEN NOODLES WITH CHICKEN - THE CURRY GUY
From greatcurryrecipes.net
DRUNKEN NOODLES RECIPE (PAD KEE MAO) - CHILI PEPPER MADNESS
From chilipeppermadness.com
DRUNKEN NOODLES WITH CHICKEN - PLAIN.RECIPES
From plain.recipes
THAI DRUNKEN NOODLES WITH CHICKEN – THE HOMESTAD
From thehomestad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love