Drunken Noodles with Shrimp and Chicken

Everyone in my family loves noodle based dishes. So I work hard to find a variety, and especially ones that include plenty of vegetables. This recipe was just the ticket.

I added two kinds of protein to the typical "drunken noodles" and several varieties of vegetables. I used our favorites: broccoli, peppers and mushrooms, but you could use your favorites - zucchini, asparagus and bok choy would all be delicious.

This is a great weeknight dinner that comes together quickly - and only dirties one pot! Make yourself some drunken noodles tonight!

Drunken Noodles with Shrimp and Chicken

1 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/4 c. sliced green onions
1 bell pepper, thinly sliced into strips
1 cup sliced mushrooms
2 cups broccoli florets
1/2 pound chicken breast, cut into thin pieces
8 ounces medium cooked shrimp
8 oz. cooked rice or udon noodles
1/2 cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. chili garlic sauce
1 tsp. lime zest

Make sauce: Whisk together soy sauce, brown sugar, Sriracha, and lime zest.

In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 minute, then add chicken. Stir and cook until chicken is cooked through, about 3 minutes. Remove chicken to a bowl. Heat the skillet again, then add green onions. Cook until softened, 2 minutes. Add peppers, broccoli and mushrooms and cook until tender, about 5 minutes. Add noodles and toss until completely combined.

Pour sauce over noodles and and toss until combined. Adc in the cooked chicken and shrimp and stir until combined. Garnish with fresh basil and lime wedges, if you like. Makes 4 servings.