New Years Eve and a Bowl of Noodles

New Years Eve and a Bowl of Noodles

Every New Years Eve, Jordan and I hang out in sweatpants eating Chinese food and watching action movies. We always get invited to parties but I love our little tradition, especially now that we have kids to get up with the next morning.

When we were first married we would get an assortment of food from our local Chinese Restaurant but now I like to try a new recipe every year to go with potstickers from The Fresh Market and take out Egg Rolls.

This year I wanted to make some Drunken Noodles, also known as Pad Kee Mao. It is one of my favorite dishes to order and it had been on my mind since I received Simply Nigella for Christmas which featured a delicious 10 minute vegetarian version. But for New years even I wanted to dress it up a little more and include some lean protein.

Since then we have made this dish at least four times. It is such a quick dinner and you can incorporate an vegetables you happen to have on hand. I love it with bok choy, asparagus, and bell peppers. We also discovered it is an amazing cold remedy! It was the only meal Jordan wanted to eat during a two week cold.

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Drunken Noodles

Print Recipe
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
  • Sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons water
  • 2 teaspoons fish sauce
  • 2 teaspoons korean hot sauce
  • 2 teaspoons honey
  • 2 teaspoons lime juice
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon ground ginger
  • Stir Fry
  • 8oz flat rice noodles
  • 1 cup bok choy, chopped
  • 1 red bell pepper, cut into thin strips
  • 1/2 cup asparagus, halved
  • 1 cup cooked chicken breast, cubbed
  • 1 fresno chili pepper, sliced
  • cilantro, to garnish

Prepare noodles according to package instructions and set aside.

In a small bowl whisk together all of the ingredients for the sauce and set aside.

In a large lightly greased wok or skillet sauté vegetables over medium high heat for 1-2 minutes.

Add cooked chicken and sauté until chicken is warm and vegetables are cooked but still have some bite left to them.

Stir in sauce and rice noodles. Toss until everything is well coated with sauce. Serve immediately.

Garnish with cilantro and red pepper flakes or more Korean hot sauce.

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