Drunken Udon Noodles with Chicken
and broccolini / mushrooms
We have a popular version of this Thai take-out favorite in the archives, but we wanted to give it a new twist. This version uses dried Udon noodles, which are easier to find than fresh rice noodles, and calls for oyster sauce.
Smarts: If you're not familiar with oyster sauce, give it a try! It adds a unique and very authentic flavor. The leftover sauce can be used in a variety of Chinese stir-fry dishes and is great with wok-fried vegetables.
- Broccolini - 1 bunch, finely chopped
- Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
- Udon noodles, dried - 6 oz (sub dried spaghetti or linguine)
- Chicken breasts, boneless and skinless - 1 lb, chopped
- Cilantro - 2 Tbsp, chopped
- Eggs - 2, whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Garlic - 2 cloves, chopped
- Ginger (opt) - 2 tsp, grated
- Brown sugar - 2 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Water - 2 Tbsp
- Oyster sauce - 2 Tbsp
- Vinegar, rice - 2 tsp
- Sriracha (opt) - 1/2 tsp
- Broccolini - Chop broccolini. (Can be done up to 5 days ahead)
- Make sauce - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, soy sauce, water, oyster sauce, vinegar, and Sriracha. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
- Noodles - Cook noodles according to package directions, being careful not to overcook. Drain and cool completely. (If prepping ahead, toss noodles with some cooking oil to help prevent sticking.) (Can be done 1 day ahead)
- Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Cilantro - Chop cilantro.
- Eggs - Whisk eggs.
- Heat a wok with first part of oil over medium-high heat. Add chicken and saute until chicken is nearly cooked through. Move chicken to one side of the pan and pour eggs into the other side. Scramble eggs until just set. Set chicken and eggs aside and return wok to heat.
- Add second part of oil and then broccolini and mushrooms to heated wok. Saute until vegetables are tender, 3 to 5 minutes.
- Pour sauce into wok, scraping up any browned bits on the bottom of the pan. Bring sauce to a simmer.
- When sauce is simmering, add chicken, eggs, and noodles back to pan and toss everything to combine.
- Serve noodles with cilantro on top and some extra Sriracha on the side. Enjoy!
Doubled the sauce0 Helpful
We all loved this!!0 Helpful
Should’ve read the reviews! Sauce definitely needs to be doubled. But good other than that!0 Helpful
This turned out so incredibly salty! Inedible.0 Helpful
This meal was really flavorful and delightful.0 Helpful
Loved this! Made original version with zucchini noodles. Doubled the sauce based on reviews, and wish I would made the original amount... maybe the zucchini noodles don't absorb as much as the udon noodles do. Will make this again.0 Helpful