Seasons Sides

Drunken Noodles 

Drunken Noodles 
serves 2-4 



1/3 cup soy sauce 

3 tablespoons oyster sauce 

1 tablespoon fish sauce 

1 tablespoon honey 

2 tablespoons Toasted Sesame Oil 

3 tablespoons Cilantro Garlic Infused White Balsamic 

1 pinch of red pepper flakes


1 tablespoon Toasted Sesame Oil 

1 medium red bell pepper, seeded and diced 

1 medium carrot, peeled and diced 

1 shallot, peeled and diced 

1 package thick rice noodles, cooked (according to the package instructions)

1 scallion, chopped 

1 tomato, chopped 

basil leaves 

lime wedges 


Combine all of the sauce ingredients together in a small bowl, whisk to combine. 

Heat sesame oil in a large skillet or wok over medium-high heat. Add peppers, carrots, and shallot, sauté for 1-2 minutes or until fragrant. 

Add sauce and simmer until the vegetables are tender and the sauce has thickened about 4-5 minutes. 

Add noodles, scallions and tomatoes, toss to combine and continue to simmer for 1-2 minutes or until heated through. 

Serve noodles topped with basil leaves and lime wedges. 

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