Drunken noodles with chicken
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked rice noodles
8 oz, wide variety, straight cut
Uncooked boneless skinless chicken breast
1 pound(s), thinly sliced
Asian fish sauce
1 Tbsp
Scallions
10 medium
Toasted sesame oil
1½ Tbsp
Uncooked zucchini
2 cup(s), sliced, sliced into half moons
Garlic
4 large clove(s), minced
Jalapeño pepper
2 medium, seeded if desired and minced
Oyster sauce
2 Tbsp
Low sodium soy sauce
1 Tbsp
Fresh basil
1 cup(s), Thai or sweet, large leaves torn
Instructions
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
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