High Protein Drunken Noodles

Elevate your weeknight meal rotation with these *High Protein Drunken Noodles*, a bold and satisfying twist on the classic Thai dish. Packed with tender slices of chicken breast, crispy cubes of extra-firm tofu, and vibrant vegetables like broccoli and bell peppers, this recipe combines flavor and nutrition in every bite. A savory, umami-rich sauce made with soy sauce, oyster sauce, and fish sauce coats chewy rice noodles, while fresh basil leaves provide a fragrant, authentic finish. Perfect for busy weeknights, this one-pan wonder comes together in under 40 minutes and is loaded with protein to keep you energized. Whether you're meal prepping or serving a hungry crowd, these spicy, aromatic drunken noodles are guaranteed to impress!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the remaining tablespoon of oil to the wok, and sauté the minced garlic and sliced red chili until fragrant, about 30 seconds.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Stir in the fresh basil leaves and continue to toss for another minute until the basil is wilted and everything is heated through.

Step 10

Serve immediately and enjoy your high protein drunken noodles!

Nutrition Facts

Serving size	1365 grams (1365.0g)

Amount per serving	% Daily Value*
Calories	1642

Total Fat 73.00g	94%
Saturated Fat 13.90g	70%
Polyunsaturated Fat 25.40g
Cholesterol 627mg	209%
Sodium 8145mg	354%
Total Carbohydrate 99.60g	36%
Dietary Fiber 12.50g	45%
Total Sugars 22.30g
Protein 151.70g	303%

Vitamin D 121IU	605%
Calcium 1344mg	103%
Iron 14mg	75%
Potassium 2214mg	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.

Source of Calories

Fat: 39.5%

Protein: 36.5%

Carbs: 24.0%