Photo of Drunken noodles with chicken by WW

Drunken noodles with chicken

Total Time
30 min
15 min
15 min
This dish is thought to get its name from the notion that it’s especially appreciated after you’ve had a few drinks. If you want the dish to be mild, be sure to seed the jalapeños. For medium heat, leave the seeds in one pepper, and for a more fiery flavor, leave the seeds in both. Though not traditional, we've added some zucchini to add some color and extra nutrition.


Dry rice noodles

8 oz, wide variety, straight cut

Uncooked boneless skinless chicken breast

1 pound(s), thinly sliced

Asian fish sauce

1 Tbsp


10 medium

Toasted sesame oil

1½ Tbsp

Uncooked zucchini

2 cup(s), sliced, sliced into half moons


4 large clove(s), minced

Jalapeño pepper

2 medium, seeded if desired and minced

Oyster sauce

2 Tbsp

Low sodium soy sauce

1 Tbsp


1 cup(s), Thai or sweet, large leaves torn


  1. Cook noodles according to package directions; drain and rinse with cold water. Drain well.
  2. Meanwhile, in a medium bowl toss chicken with fish sauce. Cut scallions into ½-inch slices, separating white and light green parts from dark green parts.
  3. Heat oil in a wok or large skillet over medium-high heat. Add chicken mixture to pan; sauté until just starting to brown, about 3 minutes. Add white and light green scallion pieces, zucchini, garlic, and jalapeño; sauté until chicken is cooked through and zucchini is crisp-tender, about 5 minutes. Add noodles, oyster sauce, soy sauce, and dark green scallion pieces; cook, tossing constantly, until heated through, about 2 minutes. Stir in basil.
  4. Serving size: about 2 cups