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!
This meal has 43 reviews
Really great, and sorry I was a doubter of Oyster Sauce.
Following recommendations from others, I doubled the sauce. I didn't have oyster sauce, so I used fish sauce & added some corn starch. It was too sweet. If I make it again, I'm going to double all ingredients except the sugar and add some water. Tasty, but a bit much.
Everybody liked it.
Loved it! Kids finished everything off of their plates, and everyone who doesn't like mushrooms finished their plates as well. I topped the dish with sesame seeds and togarashi for a bit more flair. This was so easy and will be on my shortlist to make again!
Delicious! Could probably omit the egg and would still taste great. Took other reviewers suggestions to double the sauce and would do that again too.
Used soba noodles for extra protein cause that’s what I had. There was no sauce after it hit the hot pan. If I make this again, I will double the sauce and marinate the tofu in half of it before cooking.