Twisted Drunken Noodles
These twisted drunken noodles are incredible! I call them twisted because I recognize they are not the traditional noodles you see used in this recipe. There’s a restaurant in my hometown called Pangea that makes them this way and I absolutely love it. I love the flavors of this dish and I kept it super simple with chicken and bok choy, but you can get creative with the protein or vegetables that you add. Find the video for this recipe here.
Casarecce noodles - I love these noodles for this dish! They soak up the sauce and I just think they are so good.
Bok choy, shallot, capers, thai basil - You can get creative with add ins but these are similar to the restaurant that I go to so I wanted to keep it simple. I also think broccoli or bell peppers would be good!
Chicken - Again, you can get creative with the protein. Shrimp or steak would also be bomb in this recipe. The main thing is just make sure you cook it in sesame oil to get that flavor.
The sauce - This recipe is nothing without the sauce. I mean, aren’t sauces the best part of most recipes?! I think so.
Chili crisp oil - If you liked a little bit of extra heat you will love a drizzle of chili crisp oil on top. I really love this one from Fly by Jing.
Twisted Drunken Noodles
Ingredients
- 8 oz casarecce noodles
- 2 tbsp. sesame oil
- 2 boneless skinless chicken breast (~1 lb.) cut into 1” cubes
- dash of salt & pepper
- 1/2 shallot sliced thin
- 3 cloves minced garlic
- 1 head bok choy cut into ~2” pieces
- 1 tsp. capers
- 1 tbsp. Thai basil
- Sauce:
- 1/4 cup soy sauce
- 3 tbsp. oyster sauce
- 2 tbsp. sweet chili sauce
- 1/2 tsp. ginger powder
- 1 tbsp. brown sugar
- Optional topping:
- Fly by Jing Chili Crisp
Instructions
- Prepare noodles according to package instructions. Drain and set aside for later use.
- Whisk together all ingredients for the sauce and set aside for later use.
- Heat sesame oil in a large skillet or wok over medium high heat. Add chicken + salt & pepper. Let cook 5 minutes, stir/flip and let cook 5 more minutes.
- Stir in garlic and shallot and let cook 3 more minutes. Stir in bok choy and let cook 2 minutes. Finally, pour in the noodles, sauce, and add capers. Stir together and let simmer for 5 minutes over medium heat.
- Remove from heat and immediately stir in Thai basil (note: you don’t need to chop, I left the leaves whole).
- Top with chili crisp oil if you like extra heat!