Photo of Drunken noodles with chicken by WW

Drunken noodles with chicken

8 - 11
PersonalPoints™ per serving
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

Uncooked scallion(s)

10 medium

Toasted sesame oil

1½ Tbsp

Uncooked zucchini

2 cup(s), sliced into half moons

Garlic clove(s)

4 large clove(s), minced

Jalapeño pepper(s)

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