Paired with a Pale Ale
Before you guys all pounce on me at once, yes I know, I totally ruined drunken noodles. I used egg noodles instead of rice noodles. Please don’t hate me. It’s a tough thing to swallow. Trust me, I know, but when some of the people in your family don’t love the texture of rice noodles then your options begin to dwindle.
This recipe is my take on drunken noodles. You can totally go the traditional route and use rice noodles. The result will be pretty much the same. There will be no harm done. I promise.
So anyway, I thought I’d finish off the week with one of my go-to weeknight meals. As a food blogger (and I’m sure my fellow foodie friends can I agree), it is rare for me to make a dish twice (unless I’m recipe-testing). Oh sure, I make the traditional dishes more often than not: your spaghetti and red sauce, your roast beef and mashed potatoes, your drunken noodles with chicken. However, for the most part I am always making something new. This just goes to show you how obsessed we are with drunken noodles. It’s pure comfort food. It doesn’t get any better. If you guys have never made drunken noodles, please do. You will never look back.
Pair this drunken noodles with chicken recipe with a pale ale. It will really highlight that spicy flavor! Recipe is below! Have a wonderful weekend, friends! xo
- 3/4 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup soy sauce divided
- 16 ounces wide egg noodles rice noodles may be substituted
- 1/2 cup light brown sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons chili garlic sauce
- 3 tablespoons olive oil
- 3 baby bok choy white and green parts separated, loosely chopped
- 1 cup water
- 1/2 cup fresh cilantro chopped
- 1/2 cup green onion sliced
- lemon wedges for serving
- In a large bowl, add 2 tablespoons of the soy sauce and the chicken. Toss to coat and place in the fridge to marinate for about 30 minutes. Once marinated, remove from fridge and set aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until almost tender, but still has a bite. Drain and set aside.
- In a medium bowl, whisk together the remaining soy sauce, brown sugar, lemon juice and chili garlic sauce. Set aside.
- Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for about 5 minutes or until brown on all sides. The chicken doesn't need to be cooked all the way through at this point. Transfer the chicken to a plate.
- To the same skillet, add another tablespoon of olive oil. Add the bok choy stalks (the white part) and cook for about 3 minutes. Stir in the bok choy leaves and cook for an additional minute, or until wilted. Transfer the bok choy to the plate with the chicken.
- Add the remaining 1 tablespoon of olive oil to the skillet and add the egg noodles, sauce you made earlier, and 1 cup of water. Cook for 2-3 minutes or until the noodles are fully-covered in the sauce. Stir in the chicken and bok choy and cook for 5-6 minutes more or until the chicken is cooked through. Stir in the cilantro and season to taste.
- Transfer the drunken noodles to a serving platter and sprinkle with green onion. Serve with lemon wedges and enjoy immediately.