Italian Drunken Noodles
A delightful dish that combines the vibrant flavors of Italian cooking with the comfort of Asian noodles, featuring a medley of vegetables, protein, and flavorful sauces.
Ingredients
For the noodles and sauce
- 8 oz rice noodles Cook according to package instructions
- 1/4 cup soy sauce
- 2 tbsp oyster sauce Can substitute with soy sauce or hoisin sauce
- 1 tbsp chili paste Adjust to taste
For the stir-fry
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 cup cooked chicken or shrimp Can substitute with tofu or beef
- Basil leaves For garnish
- Salt and pepper to taste
Instructions
Preparation
- Cook rice noodles according to package instructions; drain and set aside.
- In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until onions are translucent.
- Add bell pepper, broccoli, and carrot; stir-fry for about 5-7 minutes until the vegetables are tender.
- Add cooked chicken or shrimp, followed by the cooked noodles.
- In a small bowl, mix soy sauce, oyster sauce, and chili paste; pour over the noodle mixture. Toss to combine everything well.
- Cook for another 2-3 minutes, stirring constantly.
- Garnish with fresh basil leaves, and season with salt and pepper to taste. Serve hot.
Notes
Make sure not to overcook the vegetables; they should remain crisp and colorful. For a vegetarian version, omit the chicken or shrimp and add more vegetables or tofu.