-
1
Inactive Time: 30 minutes
-
2
In a large bowl, add 2 tablespoons of the soy sauce and the chicken.
-
3
Toss to coat and place in the fridge to marinate for about 30 minutes.
-
4
Once marinated, remove from fridge and set aside.
-
5
Bring a large pot of salted water to a boil.
-
6
Add the egg noodles and cook until almost tender, but still has a bite.
-
7
Drain and set aside.
-
8
In a medium bowl, whisk together the remaining soy sauce, brown sugar, lemon juice and chili garlic sauce.
-
9
Set aside.
-
10
Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat.
-
11
Add the chicken and cook for about 5 minutes or until brown on all sides.
-
12
The chicken doesnt need to be cooked all the way through at this point.
-
13
Transfer the chicken to a plate.
-
14
To the same skillet, add another tablespoon of olive oil.
-
15
Add the bok choy stalks (the white part) and cook for about 3 minutes.
-
16
Stir in the bok choy leaves and cook for an additional minute, or until wilted.
-
17
Transfer the bok choy to the plate with the chicken.
-
18
Add the remaining 1 tablespoon of olive oil to the skillet and add the egg noodles, sauce you made earlier, and 1 cup of water.
-
19
Cook for 2-3 minutes or until the noodles are fully-covered in the sauce.
-
20
Stir in the chicken and bok choy and cook for 5-6 minutes more or until the chicken is cooked through.
-
21
Stir in the cilantro and season to taste.
-
22
Transfer the drunken noodles to a serving platter and sprinkle with green onion.
-
23
Serve with lemon wedges and enjoy immediately.
