Vegan Drunken Noodles
Want a healthier alternative for lunch? This vegan-twist on the classic Drunken Noodles recipe is sure to do the trick!
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Servings: 2
Sauce:
- 5 tbsps Chinese sweet soy sauce
- 3 tbsps Chinese vegetarian oyster sauce
- 3 tbsps Thai soybean sauce (the label will say, “seasoning sauce”; see Cook’s Note)
- 2 tbsps vegan sugar
- 2 tsps Sriracha
- 2 tsps minced garlic
- 6 to 8 Thai basil leaves, thinly sliced
Drunken Noodles:
- 3 tbsps canola or peanut oil
- 2 to 3 garlic cloves, minced
- 1 to 2 serrano chiles, thinly sliced
- 5 ounces extra-firm tofu in water, drained and diced
- 1/2 medium white onion, sliced
- 3 to 4 cups fresh rice noodles, separated
- 1 cup loosely packed Thai basil leaves
- 1/2 cup grape tomatoes, halved
Directions
For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
For the noodles: Heat the oil in a medium sauté pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes.
