One of the reasons that I love drunken noodles is because they are so flexible. They can truly be adjusted to fit your mood or craving and can be made with anything you keep in your fridge. Today I chose eggs and nori instead of fresh herbs, tomorrow I may use ground chicken, tomatoes and Thai basil; the possibilities are truly endless.
One pack of Shiraraki noodles, rinsed and pan dr or 1 1/5 cups zucchini noodles or peelings (I used miracle fettuccini noodles - for the zucchini you can just use a peeler on the zucchini to get thin noodles out of it. Just cut the squash into sections for easier handling)
2 Eggs or 1/2 Cup Cooked Ground Chicken
1/2 Teaspoon Coconut Oil
1-2 Cloves Garlic, minced
1 Teaspoon Nori, chopped - Thai Basil is a great substitute (sweet basil and cilantro work too)
A sprinkle of Togarashi, optional
Seasoning Ingredients (may mix ahead if desired)
1/8 Teaspoon Chili Oil - to taste (I will post a recipe for this shortly)
1/4 Teaspoon Sesame Oil
1 Teaspoon Coconut Aminos
1/4 Teaspoon Fish Sauce (optional)
1/4 Teaspoon Red Pepper Flakes - to taste (the kind available at pizza places)
1 Teaspoon Sweetener of Choice
In a small bowl mix seasoning ingredients adjusting amounts to desired flavor levels
Heat coconut oil over high heat
Add garlic and cook briefly
Add noodles and cook until they begin to scald on one side.
Make a well by pushing the noodles around the edges of the pan and scramble your eggs in the center of the pan. Just before they are fully cooked mix them into the noodles.
Pour seasoning mix over the top and toss to spread evenly.
Add most of your nori or Thai basil and toss again.
Serve garnished with togarashi or sesame seeds and remaining nori or basil.