Healthy Drunken Noodles Recipe

close up of cooked and plated drunken noodles in black matte bowl

4.55 from 24 ratings

These healthy Drunken Noodles are a traditional Thai favorite! This easy recipe walks you through how to make this recipe in the Instant Pot, in the Crock Pot, or right on the stove using simple healthy ingredients.

Prep Time20

Cook Time6

Total Time26

Course: Main Course

Cuisine: Asian, thai

Keyword: Drunken Noodles, healthy, Noodles

Servings: Servings

Calories: 284kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Cutting Board

Ingredients

1 lb chicken breast cut into thin 1/2-inch strips
2 carrots peeled and cut into strips, about 2C
1 bell pepper red, chopped
2 cups mushrooms
3 cups bok choy chopped
4 tsp garlic minced
2 Colorado red chili pods Thai chilies are best! or you can substitute with 1 tsp crushed red peppers
2 cups whole wheat pasta dry
½ cup low sodium soy sauce I prefer coconut aminos, but you can also use low sodium tamari.
1 tbsp honey
2 cups water
½ cup scallions diced
½ cup basil fresh, chopped

Instructions

Instant Pot:

Slice your chicken into thin strips (about ½ an inch). 1 lb chicken breast
Lightly spray the inside of the pot with oil.
Peel your carrots and cut into thin strips. Chop bell peppers, mushrooms and bok choy. Try to cut all of your vegetables about the same size so they cook evenly. 2 carrots, 1 bell pepper, 2 cups mushrooms, 3 cups bok choy
When the oil is hot sauté the garlic, Thai chili pods, mushrooms, and chicken for 2-3 minutes. Stir well to keep the chicken isn’t sticking together. 4 tsp garlic, 2 Colorado red chili pods
Mix in the noodles, soy sauce, honey, and water. 2 cups whole wheat pasta, 1/2 cup low sodium soy sauce, 1 tbsp honey , 2 cups water
Add the carrots, bell peppers, and bok choy on top of the chicken, but do not stir.
Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes.
When time is up quick release the pressure.
Garnish with scallions and basil. Serve and enjoy! Store in an airtight container in the fridge for 3-4 days. 1/2 cup scallions, 1/2 cup basil

Stove top:

Lightly spray a large skillet.
Sauté the garlic, red chili pods, mushrooms, and chicken for about 2 minutes over high heat.
Add the carrots, bell pepper, and bok choy to the skillet. Sauté until the bok choy is wilted.
Mix in the noodles, soy sauce, honey, and water. Bring the liquid to a boil then, cover and reduce heat to medium/low.
Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
Remove the lid and mix in the basil and scallions.
Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

Crockpot:

Add chicken, chili pods, garlic, soy sauce, water, and honey to the slow cooker. Mix it together so that the chicken is covered.
Layer the carrots, bell peppers, mushrooms, and bok choy on top of the chicken.
Cover the slow cooker with the lid.
Cook on low heat for 2-3 hours until the chicken is cooked through. Add the noodles during the last 15 minutes of cooking.
Mix in the basil and scallions.
Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

Video

Notes

This recipe will only work with chicken that is defrosted and sliced into thin slices. If the chicken is cut into thick pieces, it will not have enough time to cook completely.

Weight Watchers

1 serving (about 2 cups) of this recipe is 7 2025 Points | 7 2023 Points | 4 Blue Plan Points | 6 Green Plan Points | 1 Purple Plan Point.

21 Day Fix/Portion Fix

- The entire recipe is 8 Green Containers, 4 Yellow Containers, 4 Red Containers, and 3 Sweetener Teaspoons
- Per serving (about 2 cups), count 2 green containers, 1 red container, 1 yellow container, and ¾ sweetener teaspoons

2B Mindset: This is a perfect lunch recipe as written.

Nutrition