There’s an undeniable excitement in the air when the clock strikes dinner time, especially when you have a recipe as vibrant as Drunken Chicken Noodles with Bokchoy. Imagine the sizzle of tender chicken pieces mingling with the crispness of bok choy and savory mushrooms, all tossed together in a luscious sauce that dances on your taste buds. This dish not only brings a burst of flavor but is also lightning-fast to prepare, making it the perfect solution for your busy weeknights.
I first stumbled upon this delightful combination during a whirlwind kitchen session, and ever since, it has become a staple in our home. Whether you’re entertaining guests or simply satisfying hunger after a long day, these quick Asian-inspired noodles serve warmth and comfort with every mouthful. Trust me, once you dive in, you’ll see why this dish is a crowd-pleaser that never fails to impress!
Why are Drunken Chicken Noodles With Bokchoy irresistible?
Speedy Preparation: This dish can be whipped up in less than 30 minutes, making it ideal for busy nights when you crave something delicious.
Flavor Explosion: Each bite combines tender chicken, crunchy bok choy, and juicy mushrooms in a flavorful sauce that’s simply addictive.
Customizable: Enjoy it your way! Swap chicken for shrimp or tofu, or add more veggies like carrots or snap peas for extra nutrition.
Eye-Catching Presentation: The vibrant colors of the ingredients create a visually appealing dish that looks as good as it tastes.
Nutritious Options: With the possibility of making it gluten-free and low-carb, it’s a flexible choice for various dietary preferences.
Elevate your quick dinners with this delightful recipe; your taste buds will thank you!
Drunken Chicken Noodles With Bokchoy Ingredients
For the Chicken and Noodles
• Chicken thighs (175 g) – A tender protein source; can substitute with chicken breast for a leaner choice.
• Bok choy (140 g) – Adds a crisp texture and slightly peppery flavor; spinach can work as an alternative.
• Mushrooms (70 g, oyster or your favorite type) – Infuses the dish with umami richness; feel free to use button or shiitake mushrooms.
• Dried noodles (80 g) – The hearty base of this dish; switch to rice noodles for a gluten-free option.
• Bell pepper (50 g) – Brings sweetness and crunch; you can choose any color bell pepper you like.
• Chili (1, or less for milder taste) – Adds a spicy kick; omit or switch to a milder pepper if desired.
• Garlic (3 cloves) – Essential for flavor depth; garlic powder can be used in a pinch.
• Cooking oil (2 tbsp) – For frying; any neutral oil like canola or sunflower works great.
For the Sauce
• Soy sauce (1 tbsp) – Imparts saltiness and depth; tamari can be used for a gluten-free alternative.
• Oyster sauce (1 tbsp) – Adds richness and sweetness; could replace it with hoisin sauce if needed.
• Fish sauce (1 tsp) – Provides authentic flavor; soy sauce can act as a vegetarian substitute.
• Black pepper (½ tsp) – Offers a touch of heat; feel free to adjust to your taste.
• Dark soy sauce (2 tsp) – Enriches the color and sweetness; can substitute with regular soy sauce and a bit of brown sugar.
• Rice vinegar (1 tsp) – Balances the flavors with acidity; lemon juice can serve as a quick alternative.
• Brown sugar (1 tsp) – Provides sweetness; can easily replace with granulated sugar or coconut sugar.
Elevate your cooking game with these Drunken Chicken Noodles with Bokchoy ingredients that promise to bring your weeknight meals to life!
How to Make Drunken Chicken Noodles
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Prepare the Chili-Garlic Paste: In a mortar and pestle, crush together the garlic, bell pepper, and chili until you have a fragrant paste. This will enhance the flavor of your noodles.
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Mix the Sauce: In a small bowl, combine all the sauce ingredients—soy sauce, oyster sauce, fish sauce, black pepper, dark soy sauce, rice vinegar, and brown sugar. Set aside to let the flavors meld.
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Cook the Chicken: Heat cooking oil in a frying pan over medium heat. Add the chicken pieces and cook for 1-2 minutes until golden brown on both sides. Remove and set aside.
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Blanch the Noodles: Boil water and blanch the dried noodles for about 3-4 minutes or until they are 80% cooked. Rinse under cold water to stop the cooking process, then set aside.
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Stir-Fry the Paste: Add more oil to the pan if needed, then stir-fry the chili-garlic paste for about 30 seconds until it becomes fragrant.
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Cook the Veggies: Increase the heat and add the mushrooms. Sauté for 30-45 seconds before adding the bok choy. Stir-fry for 2-3 minutes until the vegetables are tender yet crisp.
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Combine Ingredients: Lower the heat and add the blanched noodles, sauce, and cooked chicken to the pan. Toss everything together for one minute until well combined.
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Finish with Basil: Remove from heat and fold in the fresh basil leaves. This adds a delightful aroma just before serving. Enjoy immediately!
Optional: Garnish with lime wedges on the side for a zesty finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Drunken Chicken Noodles with Bokchoy
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Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the noodles and chicken.
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Freezer: If you want to freeze the noodles, it’s best to separate the ingredients before freezing. Store in a freezer-safe container for up to 3 months. Reheat from frozen, adding a splash of water to help rehydrate the noodles.
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Reheating: Always reheat in a pan with a little oil over medium heat. This helps maintain the dish’s texture and prevents the noodles from clumping together.
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Make-Ahead: You can prepare the chili-garlic paste and sauce ahead of time. Store them in the fridge for up to 3 days, making your Drunken Chicken Noodles with Bokchoy easier to whip up on busy evenings.
What to Serve with Drunken Chicken Noodles with Bokchoy?
Enhance your dining experience with these perfect accompaniments that elevate the flavors of your vibrant dish!
- Crispy Spring Rolls: These bite-sized treats offer a crunch that pairs wonderfully with the soft noodles, adding a satisfying texture to your meal.
- Spicy Asian Slaw: A refreshing mix of cabbage and carrots dressed in a tangy vinaigrette complements the rich flavors of drunken chicken while adding a delightful crunch.
- Garlic Edamame: Simple yet scrumptious, this protein-packed side creates a fantastic balance, enhancing the umami flavors present in the chicken noodles.
- Steamed Jasmine Rice: For those who love a more substantial base, fluffy jasmine rice soaked in a touch of soy sauce complements the dish beautifully, offering a serene backdrop to the lively noodles.
- Sesame Broccoli: Lightly sautéed and drizzled with sesame oil, this fresh veggie addition not only brightens your plate but also introduces a contrasting bite that works harmoniously with the chicken.
- Chilled Green Tea: Accompany your meal with a refreshing glass of chilled green tea to cleanse the palate while perfectly pairing with the Asian flavors of your noodles.
Make Ahead Options
These Drunken Chicken Noodles with Bokchoy are perfect for those busy weeknights when you need to save time without sacrificing flavor! You can marinate the chicken and prepare the chili-garlic paste up to 24 hours in advance; just store them separately in the refrigerator to maintain their freshness. Additionally, you can blanch the noodles and refrigerate them for up to 3 days to ensure they remain slightly chewy. When you’re ready to cook, simply stir-fry the chicken and vegetables as instructed, add the noodles and prepared sauce, and enjoy a delicious meal that comes together in no time!
Expert Tips for Drunken Chicken Noodles
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Noodle Consistency: Ensure to blanch the noodles until they are only 80% cooked to prevent them from becoming mushy once combined with the other ingredients.
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Herb Freshness: Use fresh basil for the best flavor. Dried herbs can’t replicate the vibrant aroma and taste of fresh ones.
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Adjust the Heat: Taste the chili and adjust the amount based on your heat preference; adding less can keep it family-friendly while still flavorful.
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Ingredient Substitution: Don’t hesitate to swap chicken for shrimp or tofu; just remember that cooking times may vary!
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Oil Management: Use just enough oil to stir-fry; too much can make the dish greasy. A tiny drizzle at a time can help keep it balanced.
Enjoy these quick Drunken Chicken Noodles with Bokchoy, and let the flavors take center stage!
Drunken Chicken Noodles With Bokchoy Variations
Get ready to personalize this delightful dish with your own twists and flavors!
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Protein Switch: Substitute chicken with shrimp or tofu for a fresh take on the dish. Both options provide tasty alternatives while keeping the essence of the recipe intact.
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Veggie Boost: Toss in extra vegetables like carrots, snap peas, or broccoli for added nutrition and color. The crunch of fresh veggies enhances the flavor and texture, making every bite even more satisfying.
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Gluten-Free Noodles: Use rice noodles instead of the dried variety for a gluten-free meal. These noodles soak up flavors beautifully and maintain a delightful chewiness.
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Herb Variations: Swap regular basil for Thai basil for a more aromatic touch. The subtly different flavor profile will elevate your dish to a new height of deliciousness.
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Heat Adjustment: If you prefer less spice, replace the chili with bell pepper or omit it entirely. Alternatively, sprinkle in some red pepper flakes for a milder heat that’s easier to manage while still bringing warmth.
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Coconut Creamy: Stir in a tablespoon of coconut cream for a delightful twist. This adds rich creaminess that pairs wonderfully with the savory elements in the dish.
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Sauce Experimentation: Try using tamari instead of soy sauce for a gluten-free option. It will still provide that deep umami flavor you crave without any gluten.
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Sweetness Alteration: For a sugar substitute, use honey or maple syrup instead of brown sugar for a different sweet flavor. This small change can add unexpected depth and richness to your sauce.
Feel free to mix and match these variations to create your perfect plate of Drunken Chicken Noodles with Bokchoy! Happy cooking!
Drunken Chicken Noodles with Bokchoy Recipe FAQs
How do I choose the right bok choy?
When selecting bok choy, look for firm, crisp leaves without any dark spots or wilting. The stalks should be white and crunchy, indicating freshness. If you’re unable to find bok choy, you can easily substitute it with leafy greens like spinach or Swiss chard, which will still add good flavor and nutrients to your Drunken Chicken Noodles with Bokchoy.
What is the best way to store leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy, reheat them gently in a pan over low heat to preserve the textures of the noodles and chicken.
Can I freeze Drunken Chicken Noodles with Bokchoy?
Absolutely! To freeze, I recommend separating the chicken, noodles, and vegetables into portions. Place them in a freezer-safe container, and they’ll keep well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and heat in a pan over medium heat, adding a splash of water to keep everything moist.
What should I do if my noodles are too soggy?
If your noodles end up soggy, it may be due to overcooking them or not rinsing them thoroughly after blanching. Next time, blanch the noodles until they’re just 80% cooked and rinse them under cold water to stop the cooking process. This should help you achieve that perfect chewy texture in your Drunken Chicken Noodles with Bokchoy.
Are there any allergy considerations with this recipe?
If you have soy allergies, you can substitute soy sauce with tamari, which is gluten-free, or coconut aminos. Additionally, if you’re preparing this dish for pet allergies or ensuring a vegetarian option, simply replace the fish sauce with extra soy sauce or a mushroom-based alternative.
Can I prepare any components ahead of time?
Definitely! You can prepare the chili-garlic paste and sauce up to 3 days in advance. Store them separately in the fridge, so when it’s time to cook, all you have to do is stir-fry—and voilà! Your Drunken Chicken Noodles with Bokchoy will be quick and easy.
Quick Drunken Chicken Noodles With Bokchoy for Busy Nights
Ingredients
Equipment
Method
- Prepare the Chili-Garlic Paste: In a mortar and pestle, crush together the garlic, bell pepper, and chili until you have a fragrant paste.
- Mix the Sauce: In a small bowl, combine all the sauce ingredients—soy sauce, oyster sauce, fish sauce, black pepper, dark soy sauce, rice vinegar, and brown sugar. Set aside.
- Cook the Chicken: Heat cooking oil in a frying pan over medium heat. Add the chicken pieces and cook for 1-2 minutes until golden brown on both sides. Remove and set aside.
- Blanch the Noodles: Boil water and blanch the dried noodles for about 3-4 minutes or until they are 80% cooked. Rinse under cold water to stop the cooking process, then set aside.
- Stir-Fry the Paste: Add more oil to the pan if needed, then stir-fry the chili-garlic paste for about 30 seconds until it becomes fragrant.
- Cook the Veggies: Increase the heat and add the mushrooms. Sauté for 30-45 seconds before adding the bok choy. Stir-fry for 2-3 minutes until the vegetables are tender yet crisp.
- Combine Ingredients: Lower the heat and add the blanched noodles, sauce, and cooked chicken to the pan. Toss everything together for one minute until well combined.
- Finish with Basil: Remove from heat and fold in the fresh basil leaves. Enjoy immediately!