Drunken Udon Noodles with Chicken
and broccolini / mushrooms
This version of the Thai take-out favorite uses dried Udon noodles, which are easier to find than fresh rice noodles, and calls for oyster sauce to add rich, savory flavor. This meal was last featured in 2019.
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.
- 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 - 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
- Eggs - 2, whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
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)
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 some extra Sriracha on the side. Enjoy!
This came together pretty quickly and was very tasty. I used regular broccoli, omitted the mushrooms, and used 1/2 fish sauce, 1/2 hoisin sauce in place of the oyster sauce. My hubby like it so it's a win.1 Helpful
The family really enjoyed this. It was pretty easy too. It came together quickly.0 Helpful
Really likes this - easier with frozen noodles0 Helpful
Yum! Only changesI will make next time is doubling the sauce ( my people love sauce) and might use fewer noodles.0 Helpful
Made the original version but the vegetarian version for sauce (because I couldn't find oyster sauce). If I make it again, I'll make a special trip the asian market for oyster sauce to give it more flavor, and will double the sauce. The ginger made it tasty, but it needed more oomph. Note: after cooking the udon noodles, it works well to rinse them in cold water to prevent further cooking.0 Helpful
This was easy and delicious. I accidentally added the cornstarch to the sauce before cooking, but it worked well.0 Helpful
Delicious. Used broccoli and made extra sauce based on the comments. Make extra because the leftovers the next day were extra delicious!0 Helpful