Quick Drunken Noodles
70% authentic · Thai-inspired
A simplified, weeknight-friendly version of Drunken Noodles, using readily available ingredients and a faster cooking process. It retains the core spicy and savory flavors but is adapted for convenience.
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Ingredients
- Wide wheat noodles (like fettuccine or linguine)12 ounces
- Ground chicken or pork1 pound
- Garlic3 cloves, minced
- Red pepper flakes1-2 teaspoons, or to taste
- Broccoli florets1 cup
- Red bell pepper1/2, sliced
- Soy sauce3 tablespoons
- Worcestershire sauce1 tablespoon
- Brown sugar1 teaspoon
- Vegetable oil1 tablespoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook wheat noodles according to package directions until al dente. Drain and set aside.
- 2
In a small bowl, mix soy sauce, Worcestershire sauce, and brown sugar. Set aside.
- 3
Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and red pepper flakes, stir-fry until fragrant (about 30 seconds).
- 4
Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
- 5
Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 6
Add the cooked noodles and the sauce mixture to the skillet. Toss well to combine and cook for 1-2 minutes until everything is heated through and coated.
- 7
Season with salt and black pepper to taste. Serve immediately.
