These Quick Drunken Noodles Are So Easy to Make and Better Than Take-Out

Bring a large pot of water to a boil. Cook the noodles according to the package directions until just shy of al dente. Drain the noodles and transfer to a large bowl. Toss with 2 tablespoons of the oil and set aside.

While the noodles are cooking, in a small bowl, whisk together the soy sauce and oyster sauce. Set aside.

Heat a large skillet or wok over medium-high heat. Add the remaining 2 tablespoons of oil, the chicken, and the onion. Stir fry until the chicken is cooked through, about 4 minutes.

Add the basil, shallots, and garlic and toss until fragrant, about 1 minute. Add the mixed vegetables, tomato, and red pepper flakes, if using. Stir fry until the veggies have softened, about 5 minutes.

Add the cooked noodles, giving them a bit of shake with your tongs as they tend to clump together. Toss well until everything is thoroughly mixed. Add up to 1/4 cup of water if the noodles stick together too much. Add the stir fry sauce and let it warm through and bubble up, about 1 minute. Quickly stir it all together so the noodles soak in all the gravy. Cook until the noodles are as tender as you like, 3 to 4 minutes, then remove from the heat.

Serve with lime wedges and a fried egg on top, if desired. Store leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, add a couple tablespoons of water to the container or a bowl, loosely cover, and microwave until heated through. Love the recipe? Leave us stars and a comment below!