Sichuan Drunken Noodle Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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)
  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.
Recipe by My Lavender Blues at