Go Back Email Link
+ servings
drunken noodles

Pork Drunken Noodles

Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 587kcal
Author: Emily
This easy Pork Drunken Noodle Recipe tastes just like your favorite take-out and takes less than 30 minutes to put together!
Print Recipe


  • large saucepan or wok


  • 8 ounces wide rice noodles
  • ½ cup soy sauce (I use low sodium)
  • 1 tablespoon honey
  • ½ cup chicken stock (you can also use beef or vegetable)
  • 3 cloves garlic, minced
  • ½ tablespoon fresh ginger, grated or minced (*see tip below)
  • 2-3 stalks green onion, chopped
  • 1 tablespoon ground chili paste (I use Sambal Oelek found in the grocery store)
  • 2 tablespoons sesame oil
  • 1 cup cooked shredded pork (or cooked protein of choice)
  • 1 head broccoli, cut into bite-sized florets
  • 1 large bell pepper, diced
  • 2 carrots, sliced into 2-3" sticks (I cut up baby carrots into sticks)
  • 1 cup Thai basil, chopped


  • Soak the rice noodles in very hot water while you are prepping and cooking. You will add them at the end of the recipe
  • Chop all of the vegetables and herbs so they are ready to go. Once the cooking starts things move fast.
  • Place the soy sauce, honey, chicken stock, garlic, ginger, green onions, and chili paste in a bowl and whisk together to combine. Set aside.
  • The pork I use in this recipe is already cooked. If you are making this with a protein that is raw, cook the meat and set it aside. If you are using meat that has already been cooked, you will add it after you cook the vegetables.
  • Heat the sesame oil in the pan at med-high heat. Add the vegetables and cook for 3 minutes, stirring occasionally.
  • Add the cooked meat and the prepared sauce to the pan with the vegetables and stir to combine.
  • Drain the noodles that have been soaking and add them to the pan. Continue stirring to ensure all of the noodles, vegetables, and meat have been coated with sauce.
  • Cover the pan and cook for another 5-7 minutes, stirring occasionally. The sauce will thicken quite a bit and the noodles will soften even more.
  • Remove from the heat and add the chopped basil. Serve immediately and enjoy!


  • Store any leftover noodles covered in the fridge for 2-3 days.
  • Soak the rice noodles in hot water to ensure they soak up as much water before adding them to the vegetables and sauce. Make sure you do this step at the very beginning.
  • Quick fry the vegetables for only a few minutes so they are lightly charred but not soggy.
  • The sauce will thicken and become very sticky for the perfect drunken noodle experience.
  • Add the Thai basil after you remove the noodles from the heat so they don't wilt before you get to enjoy the dish.
  • I always have ginger root in my freezer. Whenever a recipe calls for ginger, I pull it out and use my handheld grater to grate the ginger. It's so easy, there is less mess, and I don't even remove the skin (optional). The ginger maintains its amazing aroma and taste but you don't end up throwing away any unused ginger and you always have it on hand. 
  • For the chili paste, start with a tablespoon for taste and a tiny bit of heat and take it from there. If you enjoy the heat, you can always add more. 
  • If you don't have chili paste, you could substitute a chopped jalapeno pepper or hot pepper of your choice. 


Serving: 1serving | Calories: 587kcal | Carbohydrates: 63g | Protein: 51.7g | Fat: 14g | Saturated Fat: 3.2g | Cholesterol: 124mg | Sodium: 1438mg | Potassium: 1129mg | Fiber: 5.2g | Sugar: 8.2g | Calcium: 95mg | Iron: 5mg