Drunken Noodles

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Craving Thai noodles but find that most recipes and restaurant versions contain fish sauce? Well, look no further! We created this delicious version of “drunken noodles” so that you can have all the deliciousness but without any meat or dairy.

It takes a few simple ingredients that you may already have in your fridge. If not, check out the links below of some of our favorite brands:

rice noodles (try out this brand)

extra firm tofu (we like this organic brand) Learn how to press it here!

sesame oil


vegetable broth (we like using this vegetable base)

hoisin sauce (make sure it is vegan! Check out this brand)

chili garlic sauce (we all love this one!)

soy sauce (check out this low sodium brand) Swap out tamari for a gluten free option

agave (we like this one)

rice vinegar (we use this brand)


And that’s it!

It’s so easy to throw together – so get cooking!

Drunken Noodles

This take on drunken noodles is a much healthier and in our opinion much better version of the original. Try it out for yourself and let us know what you think!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course dinner
Servings 2 people


  • 1 block extra firm tofu
  • 1 tbsp sesame oil
  • 1/2 tbsp minced garlic
  • 1 small jalapeño, seeded and diced optional
  • 1 red or green bell pepper seeded and thinly sliced
  • 8 oz cooked rice noodles
  • 3/4 cup vegetable broth
  • 3 tbsp hoisin sauce can sub for gluten free
  • 1 tsp chili garlic sauce
  • 1/2 cup soy sauce can sub tamari for gluten free option
  • 2 tbsp agave
  • 1 tbsp rice vinegar
  • 1 tbsp corn starch + 2 tbsp cold water thoroughly mixed together to make a slurry
  • chopped green onions for topping
  • sesame seeds for topping


  • Preheat the oven to 400°.
  • Press the tofu (learn how to here!)
  • Dice the tofu into 1 inch pieces.
  • Spread on a greased baking sheet and bake for 20 minutes, flipping halfway.
  • Heat up the sesame oil in a large pan. Add the minced garlic and sauté for a minute.
  • Add the red pepper and jalapeño pepper (if using). Cook for about 5 minutes, until the peppers are soft.
  • Add the noodles to the veggies and cook, mixing occasionally, for another 5 minutes.
  • Meanwhile, in a separate pan on medium heat make the sauce. Mix together the vegetable broth, hoisin sauce, chili garlic sauce, soy sauce or tamari, agave and rice vinegar.
  • Whisk the cornstarch slurry into the sauce and bring to a boil. Turn down to low-medium heat and cook for another 5 minutes or so, whisking often, until the mixture thickens.
  • Take the tofu out of the oven once cooked. Stir into the veggie/noodle mixture.
  • Add the sauce to the cooked noodles, veggies and tofu. Stir it all together and cook for about another minute.
  • Top with sesame seeds and green onions. Enjoy!

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    • Heather
    • February 12, 2020

    5 stars
    Looks so delicious! Can’t wait to make this!

    • Christine
    • May 31, 2020

    Definitely delicious but both times I made this the noodles were mushy. Any suggestions to avoid this happening again? thanks!

      • Six Vegan Sisters
      • May 31, 2020

      Ensure you don’t overcook the noodles (as rice noodles cook very quickly in boiling water). Right when they’re done, rinse them in cold water and if you’re not using them right away, toss them in a bit of sesame oil to them to keep them from sticking together! Hope this helps.

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