Drunken Noodles
Learn how to make these drunken noodles in less than 30 minutes. Made with chewy rice noodles, tender tofu and flavorful sauce, it’s an incredibly easy and satisfying recipe!
Ingredients
For the sauce
- 1/4 cup tamari or soy sauce
- 2 tablespoons vegan oyster sauce or hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
- 1 tablespoon tomato paste
For the noodles
- 8 ounces wide rice noodles 230g
- 2 tablespoons vegetable oil
- 1 onion thinly sliced
- 3 cloves garlic minced
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 cup broccoli florets
- 1 cup tofu or seitan, sliced
- 1 cup Thai basil leaves torn
- 1/2 cup green onions chopped, optional
Instructions
- Whisk together tamari, vegan oyster sauce, rice vinegar, maple syrup, Sriracha, and tomato paste. Set aside.
- Cook rice noodles according to package instructions, then rinse with cold water.
- Heat vegetable oil in a wok. Add onion and garlic, stir-fry for 2 minutes, add bell peppers, and broccoli. Stir-fry for 3-4 minutes or until soft.
- Cook tofu on one side of the wok, 2-3 minutes per side.
- Add cooked noodles to the wok, pour in the sauce, and toss for 2-3 minutes.
- Remove from heat, stir in basil and green onions. Serve with a slice of lime.
Notes
TO STORE: Leftovers can be stored in an airtight container or zip-top bag in the refrigerator for up to 3-5 days.
TO FREEZE: Transfer to the zip-lock bag or airtight container to freeze for up to 2 months.
Nutrition
Calories: 348kcalCarbohydrates: 71gProtein: 17gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1198mgPotassium: 394mgFiber: 7gSugar: 16gVitamin A: 1691IUVitamin C: 102mgCalcium: 173mgIron: 5mg
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