Vegan Drunken Noodles Recipe
Easy Vegan Drunken Noodles! This vegan noodle recipe is a must-make if you like drunken noodles. You've gotta try this delicious drunken noodles recipe. Inspired by the Thai favorite, Pad Kee Mao, ready in 30 minutes!
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons sriracha
- 8 ounces rice noodles, I love the brown rice noodles from Lotus Foods
- 3 teaspoons toasted sesame oil, divided
- 1 package extra firm tofu, drained, pressed and finely diced or crumbled.
- White or yellow onion, sliced
- 2 cups shredded green cabbage
- 1 small jalapeño, minced
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- 3 cloves garlic, minced
- 4 scallions, sliced into 1-inch pieces
- 1 cup roughly chopped Thai basil leaves, optional
- Lime wedges, for serving
Instructions
- Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.
- Prepare the noodles according to package directions (usually soaking in hot water until al dente).
- Heat 1 teaspoon sesame oil in a large wok or pan and add the tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.
- Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 8-10 minutes, until soft.
- Stir in the prepared noodles, tofu and soy sauce mixture. Toss well and stir fry for another 2 minutes until the vegetables are tender and the noodles are hot.
- Stir in the basil leaves. Serve with lime wedges for squeezing.
Notes
See blog post copy for substitutions and ingredient notes.
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 59gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1039mgPotassium: 385mgFiber: 3gSugar: 6gVitamin A: 223IUVitamin C: 75mgCalcium: 78mgIron: 2mg