I have to admit, I was intrigued by a dish with “drunken” in the name that has no alcohol in it.  Many stories surround the origin.  My favorite is that someone (very drunk) made this for dinner when they got home!  Basically, its so easy even a drunk can make it!  And that’s about the truth…..

Noodles with meat and vegetable of choice mixed with a spicy sauce with some tasty herbs to boot.  Its fast and tastes wonderful!  Just ask my brother and his wife who had it for dinner last night when they came over.  (I don’t have much for leftovers.)

My version uses my grilled chicken, baby bok choy, and fresh peppers.  Mushrooms would have made a great addition as well. Served with noodles. Undercook the noodles so that you can drain most of the water, then add the sauce and let the noodle cook in the sauce for the last few minutes.  Maybe the “drunk” was so drunk, they didn’t get all the water off and cooking the noodles a little more with the sauce was the result.   I add Chinese (garlic) chives and Vietnamese mint at the end.  Sure made this one a keeper!

Just be sure to have everything cut up and ready to go before you start.  Its ready in the time it takes for the noodles to cook. (7-8 minutes)

You’ll need:

3 Baby bok choy, chopped and separated into white and green parts (or about 3 cups of whatever vegetable you want to use for the stir fry)

1 cup of fresh peppers or mushroom, sliced

2 cups of grilled chicken (deli chicken would work too)

16 oz package of egg noodles, cooked until almost done (drain all but 1 cup of water)

1/2 cup Chinese (garlic) chives, sliced

1/2 cup Vietnamese mint, chopped fine

Sauce:

1/2 cup soy sauce

1/3 cup raw sugar

4 Tbs lemon juice

3 Tbs garlic chili sauce

1 tbs fresh ginger paste

3 Tbs grape seed oil

 

Put a large pot of water onto boil, add salt if desired.

While waiting for the water to boil…..

Chop up your vegetables, separating fast cooking (leaves) from the slower ones (stems).

Prepare  the sauce by stirring all the sauce ingredients (except oil) in a small bowl.  Add the oil while whisking the sauce to emulsify.  Set aside.

When the water is boiling, add the noodles and cook until almost done.  Drain all but 1 cup of water from the noodles.

While the noodles are cooking…..

Heat a large skillet over medium heat.  Add 2-3 Tbs of grape seed oil and immediately add the bok choy stem pieces.  Cook for about 2 minutes and then add peppers and mushrooms if using.  Cook for 2-3 minutes longer.  Add leafy bok choy and stir until wilted and bright green….1-2 minutes more.  Remove veggies from pan.  Add cooked chicken and a small amount of the sauce.  Stir over heat until chicken is well coated and hot.

Add the remaining sauce to the noodles with a small amount of water remaining.  Cook over medium heat and stir frequently to coat the noodles as the sauce reduces and the noodles finish cooking.  Add chicken and cooked vegetables.  Continue to stir until mixture is hot and sauce is mostly adsorbed.  Remove from heat and add chives and mint.  Serve immediately.  Enjoy!