High Protein Drunken Noodles
Elevate your weeknight dinner game with these bold and flavorful High Protein Drunken Noodles! This quick and easy recipe puts a protein-packed twist on the classic Thai street food favorite by combining tender chicken breast, crispy tofu, and perfectly stir-fried eggs for an extra boost of nutrition. Cooked rice noodles are tossed in a rich, savory sauce made with soy sauce, oyster sauce, and a hint of sweetness from brown sugar, while fresh basil leaves and a kick of chili add vibrant, aromatic depth. Loaded with colorful veggies like bell peppers and broccoli, this one-pan dish is a satisfying and wholesome meal ready in just 35 minutes. Perfect for fans of Asian-inspired cuisine, these high-protein noodles are a delicious way to fuel your day!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 300 grams chicken breast, thinly sliced
- 150 grams extra-firm tofu, cubed
- 4 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 pieces red chili, sliced
- 1 large bell pepper, sliced
- 200 grams broccoli florets
- 1 cup fresh basil leaves
- 2 large eggs, lightly beaten
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar. Stir until the sugar is dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and cook until browned and cooked through. Remove and set aside.
In the same wok, add another tablespoon of vegetable oil and tofu cubes. Cook until all sides are golden brown. Remove and set aside with the chicken.
Add the remaining tablespoon of oil to the wok, and sauté the minced garlic and sliced red chili until fragrant, about 30 seconds.
Add the sliced bell pepper and broccoli florets to the wok. Stir-fry for about 3 minutes until the broccoli is bright green and tender-crisp.
Push the vegetables to one side of the wok and pour in the beaten eggs. Scramble the eggs until they are just set, then mix them with the vegetables.
Add the cooked chicken, tofu, and cooked rice noodles back into the wok. Pour the sauce mixture over the top and toss everything together until well coated.
Stir in the fresh basil leaves and continue to toss for another minute until the basil is wilted and everything is heated through.
Serve immediately and enjoy your high protein drunken noodles!
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 8145 mg | 354% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 22.3 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1344 mg | 103% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2214 mg | 47% | |
*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.
