Sichuan Drunken Noodle Bowl

This bowl is everything I am wanting to be on this Sunday evening, drunken//drunk. Keyword, wanting. Meaning, I am very much not, but it would be a lot cooler if i was (actually probably not at all).

According to my google skillz, rumor has it that Drunken Noodles were named after someone who drunkingly stumbled home and needed to use contents of fridge to fulfill the munchies (clearly Jimmy Johns was not available). There are also a couple of other results, but this one seemed the most appropriate for my blog… duh.

However this bowl isn’t just inspired by my go to drunken noodle favorite, it is also part dan-dan noodle inspired. And once again, according to my legit google searching capabilities, dandan noodles were once known as “peddlers noodles” aka, a noodle dish for the poor. In which case I am literally this bowl in a nutshell on a Saturday night. Drunken and poor. And 100 percent hungry. 

Sichuan Drunken Noodle Bowl. 

Flat rice noodles (literally a pappardelle noodle on crack) mixed with any meat of choice, bok choy and bean sprouts, with a spicy sesame paste sauce will be a new household staple, leaving the entire family wanting more and more, and perhaps a little more (or if you’re riding solo, this is an EXCELLENT make ahead meal, the leftovers are killa, and it’s easy on the thighs).

This is what happens when your lighting sucks, and you use your phone. These are flat rice noodles, not animal intestine.

Did I mention that this bowl is gluten-free? And possibly paleo?? Possibly being the keyword, since I am sure there is an ingredient in here that a cross-fitter frowns upon (and this is not in any way poking fun at someone who is active in cross-fit or a paleo diet, please give me both your body and discipline. like now. my normally full coverage swimsuits are currently acting as thongs, and it ain’t cute). But on a more “serious” note, most of these ingredients can be easily substituted if they do not work into your diet. So comment below and maybe I can help, or comment and share your subs!

Because sharing is caring, and I prefer a give and take relationship.

Recipe Notes:

If you are having difficulty finding sichuan peppercorns (you’ll most likely need to ground them yourself) it’s OKAY. This dish is still 100 percent possible. Just use black ground pepper, or if you want to take it up a notch, use white pepper.

Flat rice noodles aren’t usually available at a regular grocery store. You’ll most likely need to go to your local international market for these. SO if that just seems like wayyyyy too much work, feel free to use any rice noodle! Just pay close attention to the cooking instructions (some call for boiling, some call for just soaking, and if the instructions aren’t on the bag, i guarantee you can google it).

I used leftover pork steak for my meat, however use whatever you have in the fridge. Or pick up a pound of ground meat for the dish, quick and easy here.

You can find sesame paste at most stores in the international section (you may also use “Tahini” if that’s all you can find). IF again, you can’t find any form of sesame paste you may substitute peanut butter, but you’ll need to purchase the natural/no sugars added nut butter to come close to similar flavoring. 

Last thing. I promise this dish is incredibly easy however if you aren’t familiar with Asian // International flavors then you might find my notes helpful. Oyster sauce is NOT the same as fish sauce. Oyster sauce is on the sweeter side whereas fish sauce is incredibly salty. So if you don’t have oyster sauce and want to use fish sauce, up the brown sugar content (slightly) and decrease any salt content (such as the soy sauce, to taste). 

Enjoy.

5.0 from 2 reviews

Sichuan Drunken Noodle Bowl

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

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Ingredients

• 1 lb meat of choice (pork, chicken, beef, anything leftover)
• 2 tsp sesame oil
• 2 baby bok chop, stems removed
• 3 cups bean sprout
• 6 garlic cloves, minced
• 3 green onions, green parts, sliced thin
• 1 package rice flakes, boiled for 4 minutes, and then placed in cold water until ready to serve

For the Sauce

• 1 tbsp oyster sauce
• 3 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp sesame paste
• 2 tsp ground ginger
• 1 tbsp sesame oil
• ½ tsp cayenne pepper
• 1 - 2 tbsp brown sugar
• 1 tsp ground szechwan peppercorn (optional, may sub black pepper)

Instructions

1. In a large skillet over medium heat add your 2 tsp sesame oil and then add your minced garlic cloves. Sauté for about 2 minutes.
2. Next add your meat of choice (if using uncooked, cook until just browned, if using leftover meat, cook until just heated)
3. While meat is heating in a small bowl add all of your sauce contents and whisk until fully mixed together.
4. Once meat has finished cooking/heating add sauce and mix.
5. Add your baby bok choy, cover and let cook for 1-2 minutes.
6. Turn heat down to medium low and add your bean sprouts. Cook for another 1-2 minutes.
7. Drain your rice noodles and add to pan. Stir.
8. Add your green onions. Soy Sauce & Pepper to taste. Serve Warm.

3.5.3208