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Food Truck Drunken Noodles pack flavor from soy, oyster, and fish sauces.
Food truck adventures always hold a special place in my heart. The first time I dove into the bustling world of street food was during a spontaneous weekend escape to Portland. Rolling up my sleeves and meandering through the rows of vibrant trucks, the scent of sizzling garlic and ginger guided me (like any true culinary adventurer) toward a tiny truck serving up unparalleled Drunken Noodles. The harmonious blend of soy sauce, oyster sauce, and fish sauce reminded me of the countless times my friends and I tried to recreate that quintessential street food experience right in our own kitchens.
That day, I had just landed my first big promotion at work—the kind that prompts an impromptu city trip. Celebrating with coworkers around, we toasted with dishes full of tangy noodles and fresh basil, garnished with red chili paste that offered a fiery kick. The secret I learned from that food truck magician? Always add the basil leaves right at the end to capture their aromatic essence without losing their vibrancy.
Wide rice noodles soaked in the sauces, with the gentle crunch of bell peppers and onions, created the perfect texture balance—chewy yet crisp. My pro tip for your own Drunken Noodle feast? Don’t rush. Allow the fiery mix of garlic, chili, and ginger a proper sizzle in sesame oil before throwing in those glorious noodles. It’s a dish that speaks of adventure and the joy of cooking's improvisational side, bringing a taste of the streets to any weekday meal.
Ingredients
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 teaspoon Thai red chili paste can substitute sriracha sauce
- 1/2 teaspoon fresh ginger paste
- 1/2 onion sliced
- 1/2 cup red bell pepper sliced
- 2 green onions chopped
- 8 ounces wide rice noodles cooked and warm
- 3/4 cup Thai basil leaves roughly chopped, can substitute Italian basil
Directions
- In a bowl, add the soy sauce, the oyster sauce, the fish sauce, and the brown sugar and whisk to combine. Set the sauce mixture aside.
- In a wok over high heat, add the sesame oil.
- Add the garlic, the chili paste, and the ginger paste to the heated oil and cook, about 20 seconds.
- Add the onions and the red bell peppers to the garlic mixture and cook, while stirring, about 1 minute.
- Add the green onions, the cooked noodles, and the sauce mixture and stir to combine. Cook until the noodles are coated in the sauce, about 1 minute.
- Transfer the wok from the heat. Add the basil leaves to the noodle mixture and toss until they barely start to wilt.
- Serve.
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