Drunk Noodles


I tried making drunk noodles for the first time after I saw the picture and recipe in America’s Test Kitchen’s gluten free cookbook. The noodles in the picture had a dark rich sauce that looked so savory, with lots of umami flavor. The actual recipe turned out disappointingly sweet. I adjusted the sauce to taste, eliminating most of the sugar and the bottled garlic sauce. I kept the lime juice and added more veggies and lots of ginger. The result is a tangy and savory noodle sauce.


This is a great recipe to make when you are having company over – you can do all the chopping a day in advance and start cooking fifteen to thirty minutes before your friends arrive. Everyone can chat and get their drinks while you finish making dinner.


Even if you are not making this dinner for guests, you need to have all of your chopping and prep work done before you start cooking, because this recipe moves quickly once the oil hits the pan. The noodles are not cooked separately – instead they are soaked in water, and then finish cooking in the sauce.


You only need two “specialty” gluten free products for this recipe – tamari soy sauce and Thai rice noodles that are labeled gluten free. If you keep gluten in your kitchen, you should also make sure that your brown sugar is not contaminated with flour.



Yield: 4 – 6 servings


Ingredients:

  •  8 oz. (usually a half package) gluten free thai rice noodles, 1/4” wide
  •  1 lb chicken breast
  •  approx. 1 lb bok choy cabbage
  • 2-4 medium carrots
  • ½ medium onion
  • 2-4 cremini mushrooms
  • 2” piece of ginger
  • clove garlic
  • 2 limes, divided
  • Fresno chilies: 1 for mild, 2 for medium
  • ½ cup + 1 teaspoon gluten free tamari soy sauce, divided (I use San-J brand)
  • 2 teaspoons brown sugar
  • 1/4 cup water
  • 2 to 4 tablespoons cooking oil
  • basil or cilantro for garnish

 

 Other Equipment:

  • 12” skillet with straight sides at least 2” high
  • Heatproof large dish
  • Container that noodles can be submerged in.


Instructions:

Chicken prep:
Slice the chicken into thin pieces and toss with 1 teaspoon soy sauce. The chicken can be frozen for 15 minutes prior to slicing to make it easier to get thin slices. Refrigerate the chicken and soy sauce.


Vegetable prep:
Wash the bok choy cabbage and slice it into pieces that are 1/2” – 1/4” tall and 1” – 2” wide.
Cut the carrots into match sticks that are 3” -4” long.
Cut the onion across the rings into thin slices.
Chop the onions into strips.

Sauce prep:
Remove the seeds and membrane from the fresno peppers and finely dice. Peel the ginger and garlic, and finely dice them as well.
In a bowl or measuring cup, combine ½ cup soy sauce, brown sugar, and water. Add diced peppers, ginger, and garlic. Stir and set aside.

 Time to start cooking!
About thirty minutes before dinner, begin preparing the rest of the meal.

Before you start cooking, put 8 oz of rice noodles in a container and cover with room temperature or warm water. The noodles will soften while you begin cooking.

Coat the bottom of the skillet with cooking oil, about 1 Tablespoon. Heat the oil over medium high heat and add the onions to the pan. When the onions begin to brown, add the carrots and cook for a few minutes until they are tender-crisp. Then add the mushrooms and the bok choy cabbage. Cook until the cabbage is tender. Remove the vegetables from the pan and transfer to your heatproof dish.

Add more oil to the pan without cleaning it out. The browning on the bottom of the pan will help the chicken brown. Add about a third of the chicken to the pan and cook for a few minutes on each side. The chicken should be brown on both sides. It is important that you do not crowd the chicken into the pan! I am guilty of putting all of the chicken in the pan at once, and it is impossible to get a lovely caramelization on the chicken when you do this.

When the first batch of chicken is cooked, remove it from the pan and transfer it to the dish containing the cooked vegetables. If needed, add more oil to the pan and continue cooking the chicken in batches.

When the chicken is done, it is time to start cooking the sauce and noodles. The brown residue left in your skillet should just add flavor, but if you think the pan is too dark, add a few tablespoons of water to the hot pan, swirl, and discard.

Add the sauce mixture to the skillet and bring to a boil. Drain the soaked noodles and add them to the sauce in the skillet. The actual cooking time of the noodles will depend on how long they were soaking and the temperature of the soaking water. They should take four to ten minutes to cook. Stir noodles occasionally. As they cook, they will appear more pliable when stirred. Test the noodles for done-ness by taking a bite. If they have a longer cook time, you may need to add small additional amounts of water to the sauce to keep the noodles mostly submerged. Try not to add more than is needed so your final sauce will be thick enough to coat the chicken and veggies.

Once the noodles are cooked, add the cooked veggies and chicken back to the pan and stir to coat everything with sauce. Serve immediately and enjoy!

 


Easy to Print Recipe


Drunk Noodles


Yield:4 – 6 servings
Ingredients:

  •  8 oz. (usually a half package) gluten free thai rice noodles, 1/4” wide
  •  1 lb chicken breast
  •  approx. 1 lb bok choy cabbage
  • 2-4 medium carrots
  • ½ medium onion
  • 2-4 cremini mushrooms
  • 2” piece of ginger
  • clove garlic
  • 2 limes, divided
  • Fresno chilies: 1 for mild, 2 for medium
  • ½ cup + 1 teaspoon gluten free tamari soy sauce, divided (I use San-J brand)
  • 2 teaspoons brown sugar
  • 1/4 cup water
  • 2 to 4 tablespoons cooking oil
  • basil or cilantro for garnish

Other Equipment:

    • 12” skillet with straight sides at least 2” high
    • Heatproof large dish
    • Container that noodles can be submerged in.


Chicken prep:
Slice the chicken into thin pieces and toss with 1 teaspoon soy sauce. The chicken can be frozen for 15 minutes prior to slicing to make it easier to get thin slices. Refrigerate the chicken and soy sauce.


Vegetable prep:
Wash the bok choy cabbage and slice it into pieces that are 1/2” – 1/4” tall and 1” – 2” wide.Cut the carrots into match sticks that are 3” -4” long. Cut the onion across the rings into thin slices. Chop the onions into strips.


Sauce prep:
Remove the seeds and membrane from the fresno peppers and finely dice. Peel the ginger and garlic, and finely dice them as well. In a bowl or measuring cup, combine ½ cup soy sauce, brown sugar, and water. Add diced peppers, ginger, and garlic. Stir and set aside.


 Time to start cooking!
About thirty minutes before dinner, begin preparing the rest of the meal.


Before you start cooking, put 8 oz of rice noodles in a container and cover with room temperature or warm water. The noodles will soften while you begin cooking.


Coat the bottom of the skillet with cooking oil, about 1 Tablespoon. Heat the oil over medium high heat and add the onions to the pan. When the onions begin to brown, add the carrots and cook for a few minutes until they are tender-crisp. Then add the mushrooms and the bok choy cabbage. Cook until the cabbage is tender. Remove the vegetables from the pan and transfer to your heatproof dish.


Add more oil to the pan without cleaning it out. The browning on the bottom of the pan will help the chicken brown. Add about a third of the chicken to the pan and cook for a few minutes on each side. The chicken should be brown on both sides. It is important that you do not crowd the chicken into the pan! I am guilty of putting all of the chicken in the pan at once, and it is impossible to get a lovely caramelization on the chicken when you do this.


When the first batch of chicken is cooked, remove it from the pan and transfer it to the dish containing the cooked vegetables. If needed, add more oil to the pan and continue cooking the chicken in batches.


When the chicken is done, it is time to start cooking the sauce and noodles. The brown residue left in your skillet should just add flavor, but if you think the pan is too dark, add a few tablespoons of water to the hot pan, swirl, and discard.


Add the sauce mixture to the skillet and bring to a boil. Drain the soaked noodles and add them to the sauce in the skillet. The actual cooking time of the noodles will depend on how long they were soaking and the temperature of the soaking water. They should take four to ten minutes to cook. Stir noodles occasionally. As they cook, they will appear more pliable when stirred. Test the noodles for done-ness by taking a bite. If they have a longer cook time, you may need to add small additional amounts of water to the sauce to keep the noodles mostly submerged. Try not to add more than is needed so your final sauce will be thick enough to coat the chicken and veggies.


Once the noodles are cooked, add the cooked veggies and chicken back to the pan and stir to coat everything with sauce. Serve immediately and enjoy!

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