Drunken Noodles

Craving drunken 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.

Ingredients

To make this delicious dish, all it takes are a few simple ingredients that you may already have in your fridge. If not, check out the links below for some of our favorite brands:

• medium-large sized rice noodles (try out this brand)
• a batch of our baked tofu
• sesame oil
• garlic and peppers
• vegetable broth (we like using this vegetable base mixed with water)
• vegan hoisin sauce (Check out this brand)
• chili garlic sauce (we 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)
• cornstarch + water to make a slurry

And that’s it – 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

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course dinner

Servings 2 people

Ingredients

  

• 10 oz (283 g) rice noodles
• 1 tbsp (15 mL) sesame oil
• 2 cloves fresh garlic, peeled and minced can sub for 2 tsp (6 g) jarred minced garlic
• 1 bell pepper (any color) seeded and thinly sliced
• 3/4 cup (177 mL) vegetable broth
• 2 tbsp (30 mL) hoisin sauce can sub for gluten free
• 1 tsp chili garlic sauce add more for spice
• 1/2 cup (118 mL) low-sodium soy sauce can sub tamari for gluten free option
• 2 tbsp (30 mL) agave can sub for maple syrup
• 1 tbsp (15 mL) unseasoned rice vinegar
• 1 tbsp cornstarch + 2 tbsp (30 mL) cold water thoroughly mixed together to make a slurry
• 1 batch baked tofu
• chopped green onions for topping
• sesame seeds for topping

Instructions

 

• Cook the rice noodles according to the instructions on the packaging. Rinse, drain and toss in 1 tbsp (15 mL) canola oil to keep from sticking.
• While the noodles are cooking, heat the sesame oil over medium heat in a large frying pan.
• Add the bell pepper. Cook for about 5 minutes, stirring occasionally, until the peppers are soft.
• Add the minced garlic and sauté for a minute or 2, until the garlic is fragrant.
• Add the vegetable broth, hoisin, chili garlic sauce, soy sauce, agave and rice vinegar, mix well.
• Whisk in the cornstarch slurry and bring to a boil. Cook for 2 minutes, whisking often until the sauce thickens. Turn down to low-medium heat and cook for another 3-5 minutes.
• Add the noodles and baked tofu. Sir to coat evenly. Cook, continuously stirring for about two minutes.
• Top with sesame seeds and green onions. Enjoy!