Drunken Noodles

Drunken Noodles

Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season.


Serves: 4 Time: 60 minutes

Drunken Noodles

  • 16 oz. wide rice noodles
  • 1 lb. seitan chicken, chopped if using freshly made seitan

Stir Fry

  • 8 oz. shiitake mushrooms
  • 3 Tbs coconut oil
  • 5 garlic cloves, minced
  • 1 medium bell pepper, thinly sliced
  • 1 large carrot, cut into thin half-moons
  • 1/2 cup snow peas
  • 1 tsp red pepper flakes
  • 1 cup fresh basil leaves, loosely packed


  • 6 Tbs red miso paste
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp five spice
  • 1/4 tsp ground ginger
  • 3/4 cups vegetable broth


  • Thinly sliced radishes
  • Chopped, dry-roasted peanuts
  • Sriracha
  • Minced cilantro or basil
  • Lime wedges


  1. Bring water to a boil in a large pot and cook the noodles according to their package until al dente. As soon as they’re cooked, drain and rinse in cold water in a colander, then return to a pot filled with cold water and ice. Carefully pull apart any sticky noodles with your hands.
  2. In a large wok or skillet, sear your protein for 5-7 minutes on each side in 1-2 Tbs coconut oil. Once cooked, set aside.
  3. In a blender or mixing with a whisk, blend together the sauce ingredients and set aside.
  4. Then, prepare your stir-fry ingredients.
  5. Heat the skillet on medium. Once hot, add the coconut oil and begin cooking the carrot and bell pepper. Cook together for 5 minutes, then add the garlic. Stir for 1 more minute.
  6. Add the mushrooms, snow peas, and red pepper flakes. Cook for another 3-4 minutes.
  7. Then, add the sauce and bring to a low simmer. Add the basil and cook until it wilts.
  8. Add the cooked protein and noodles to the stir-fry. Toss to coat evenly, then serve immediately with garnishes.

Nutrition Information

Nutrition Disclaimer

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