Sometimes a beer and spicy food can be the ultimate eating experience. When I am feeling a little saucy, my first go-to is my Drunken Spicy Noodle Dish. If I just can’t wait, I’ll head out to my local hot spot, Spicy Noodle in Murrieta to get my fix!

Spicy Drunken Chicken at my local hot spot, ***Spicy Noodle***

This dish can be as spicy or sweet as you like it. In my recipe, I am using a Fresno Chile, some Chili Oil, and some Sambal Oelek. You can leave them all in, or remove them all to adjust to your level of heat. You also can throw in some of those hot little Thai chiles if you are so inclined. If you like your noodle dish a little sweet, just add a little more of the Sweet Soy Sauce. Bottom-line is that this is an awesome dish that can be adjusted to your own tastes. If meat or seafood is not your thing, diced sauteed tofu will do just fine.

The perfect fresh rice noodle for this recipe! Found these at my local Asian Grocery Store.

It’s now time to grab your favorite chiles, chili oils, hot sauces and make this Spicy Drunken Noodle Dish! By the way, Drunken doesn’t mean you need to put booze in your dish. It’s rumored that this dish was originally developed because someone may have imbibed just a little too much and this spicy dish appeared to be the perfect remedy! You might keep that in mind if after partying all night and something spicy is your heart’s desire!

As always, thanks for Spending Time in My Kitchen!

Spicy Drunken Noodle

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1/4 lb 1/4 pork belly, cut into small pieces
1/2 lb 1/2 chicken breast or thigh
1/4 lb 1/4 shrimp, peeled and deveined
2 eggs
2 tsp 2 garlic cloves, minced
1 tsp 1 ginger, minced
1/2 white onion, (cut onion in half, then into thin strips)
2 green onions, 2 inch slices
1 carrot, medium dice
1/2 red bell pepper, thin julienne slices
1 fresno chili, sliced thin rounds
Fresh Thai basil
1 1/2 lb 1 1/2 fresh rice noodle
3 Tbl grapeseed oil, (canola or vegetable will work)
Sauce
2 Tbl oyster sauce
2 Tbl sweet soy sauce
2 Tbl fish sauce
1 Tbl sambal
1 Tbl chili oil
1 tsp 1 minced garlic
8 Thai basil leaves, rolled and sliced thin

Directions

Sauce
Combine all ingredients and set aside.
Main Dish
I like to cook my proteins separate since they all have different cooking times and I don’t want to overcook.
Cook each protein so they’re not completely done. Set aside and add to a large bowl. They will finish off cooking when combined with the noodles.
Drizzle some oil into the pan and saute pork belly on low heat to render the fat.
Pull pork out of the pan before completely cooked and set aside in a bowl.
Cut chicken against the grain on the bias into 1/4 inch slices. Cook for a minute or two on medium heat and place into bowl.
For shrimp, cook on medium heat for a minute or two till lightly pink and still a little raw. Place into bowl.
Add some oil to your wok or high sided pan. Lightly saute garlic. After a minute, add onions, carrots, bell pepper, and fresno chile rings. Cook until veggies are cooked through, but still al dente (still a little firm with some crunch).
Drop in 2 eggs, stir and lightly scramble for a minute. Do not over cook. Keep the scramble slightly undercooked and loose.
Add chopped Thai basil and stir in with the rest of the vegetables while they cook.
Pull vegetables and egg from the pan before completely cooked and put into the bowl. Stir in 1/2 of sauce in the bowl and combine.
Unfold your fresh noodles, but leave them whole and put into wok. Add the other 1/2 of sauce and combine. Heat noodles up in wok. After a couple of minutes add protein and veggie bowl to noodles and combine.
Heat total dish till temperature is to your liking. Probably 2 to 4 minutes
Pull off heat, garnish with Thai Basil, and immediately serve!
Enjoy!