High Protein Drunken Noodle
Elevate your weeknight dinner game with this High Protein Drunken Noodle recipe—a vibrant, flavor-packed twist on the classic Thai dish that's as nutritious as it is delicious. Featuring tender chicken breast, protein-rich tofu, and fresh veggies like broccoli, baby corn, and red bell peppers, this dish offers a perfect balance of textures and nutrients. A bold, umami-rich sauce made with soy sauce, oyster sauce, and a hint of sweetness ties it all together, while fragrant basil and a kick of chili bring authentic Thai flavors to life. With simple prep and quick cooking time, this wholesome recipe is ideal for busy nights when you want something satisfying and packed with protein. Perfect for fans of stir-fried noodles who crave a healthy yet indulgent meal!
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Ingredients
- 250 grams wide rice noodles
- 300 grams chicken breast, thinly sliced
- 200 grams firm tofu, cubed
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic cloves, minced
- 2 units red chili, thinly sliced
- 1 unit onion, sliced
- 1 unit red bell pepper, sliced
- 100 grams baby corn, halved
- 150 grams broccoli florets
- 1 cup basil leaves
- 3 stalks green onions, chopped
Directions
Step 1
Soak the rice noodles in warm water for about 30 minutes or until they are pliable. Drain and set aside.
Step 2
In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar. Stir until the sugar is dissolved and set the sauce mixture aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken breast and sauté for 4-5 minutes until cooked through. Remove from the pan and set aside.
Step 4
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Step 5
Add the red chili and onion to the pan and sauté for 2 minutes until the onion becomes translucent.
Step 6
Add the sliced red bell pepper, baby corn, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Step 7
Return the cooked chicken to the pan and add the tofu cubes. Stir well to combine all the ingredients.
Step 8
Add the drained rice noodles to the pan, followed by the prepared sauce. Toss everything together to coat the noodles evenly with the sauce.
Step 9
Continue stir-frying for another 3-4 minutes until the noodles absorb the sauce and the dish is heated through.
Step 10
Add the basil leaves and green onions to the pan. Toss to combine and let the basil wilt slightly.
Step 11
Serve hot and enjoy your high protein drunken noodles!
Nutrition Facts
| Serving size | (1515g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1792.4 |
| Total Fat 55.3g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 255mg | 0% |
| Sodium 5288.4mg | 0% |
| Total Carbohydrate 179.0g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 29.4g | |
| Protein 151.2g | 0% |
| Vitamin D 39IU | 0% |
| Calcium 1656.0mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 2507.2mg | 0% |
Source of Calories