High Protein Drunken Noodle
Packed with bold Thai-inspired flavors and a generous dose of protein, this High Protein Drunken Noodle recipe is the ultimate weeknight dinner hero. Combining tender slices of chicken breast, hearty cubes of firm tofu, and vibrant vegetables like broccoli, red bell pepper, and baby corn, this dish is as nutritious as it is delicious. A rich, umami-loaded sauce featuring soy sauce, oyster sauce, fish sauce, and a hint of sweetness from brown sugar ties everything together, while the fragrant kick of fresh basil and red chili elevates the flavor profile. Quick to prepare in just 35 minutes and perfect for meal prep, this high-protein take on the classic drunken noodle will keep you coming back for seconds. Perfectly suited for those looking for a savory, protein-packed stir-fry, it’s a must-try for any noodle lover!
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Recipe Information
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
Instructions
Soak the rice noodles in warm water for about 30 minutes or until they are pliable. Drain and set aside.
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.
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.
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the red chili and onion to the pan and sauté for 2 minutes until the onion becomes translucent.
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.
Return the cooked chicken to the pan and add the tofu cubes. Stir well to combine all the ingredients.
Add the drained rice noodles to the pan, followed by the prepared sauce. Toss everything together to coat the noodles evenly with the sauce.
Continue stir-frying for another 3-4 minutes until the noodles absorb the sauce and the dish is heated through.
Add the basil leaves and green onions to the pan. Toss to combine and let the basil wilt slightly.
Serve hot and enjoy your high protein drunken noodles!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
