Go Back
+ servings

15-minute Drunken Noodles Recipe

15-Minute Drunken Noodles recipe - a healthy, speedy dish that's ready in a flash. Nobody would know it's gluten-free and Coeliac-friendly!
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 -3 people


For the sauce:

  • 4 tbsp gluten-free soy sauce
  • 1 tsp fish sauce
  • 1 tsp gluten-free white or red miso paste or 2 tsp gluten-free oyster sauce
  • 1 tsp ginger paste
  • 1 tsbp dark brown sugar
  • 1 tsp cornflour
  • 1 tbsp water

Everything else:

  • 1 tbsp garlic-infused oil
  • 2 small (bell) peppers chopped into thin strips
  • 250 g skinless, boneless chicken thighs chopped into strips
  • 200 g dried flat rice noodles prepared according to pack instructions
  • 1/2 half a head broccoli cut into small florets and boiled
  • 1 handful Thai basil or regular basil (roughly chopped)
  • 1/2 tsp dried chilli flakes for a mild heat
  • 1 small handful spring onion greens finely chopped


  • Mix together all the ingredients for the sauce in a small bowl. Set aside.
  • Add garlic oil to a wok on a high heat. Add the peppers and allow to fry for a few minutes.
  •  Add the chicken, and stir fry until slightly golden.
  • Add the cooked rice noodles and toss them to combine.
  • Pour in the sauce and continue to stir fry until it’s mixed through and coating everything.
  • Add the cooked broccoli and basil leaves, stir fry so the basil leaves wilt a little and everything is combined.
  • Finish with a sprinkling of chilli flakes and spring onion greens.