Drunken Noodles


  • 8 ounces wide gluten-free noodles, I used Charlie's Table Fettuccine
  • 1/3 cup gluten-free soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha hot sauce
  • 3 cloves garlic, minced
  • 4 green onions, chopped
  • 1 medium zucchini, cut into ribbons
  • 1 red bell pepper, thinly sliced

YIELD: 2 servings


Cook the pasta according to package directions. Drain and set aside.

Combine the soy sauce, oyster sauce, brown sugar, sesame oil, hot sauce and 1/3 cup water in a bowl, set aside.

Heat oil in a large skillet over medium high heat. Add the garlic, red peppers, and whites of the green onions. Cookr 2-3 minutes, until the onions are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook about 5 minutes.

Stir in the pasts, toss to combine, cooking another 2-3 minutes. Serve the warm, topped with green onion tops. Enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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