Go Back

Drunken Noodles

3.23 from 63 votes
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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 people
Course: dinner
Ingredients Method

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

Method
 

  1. 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.
  2. While the noodles are cooking, heat the sesame oil over medium heat in a large frying pan.
  3. Add the bell pepper. Cook for about 5 minutes, stirring occasionally, until the peppers are soft.
  4. Add the minced garlic and sauté for a minute or 2, until the garlic is fragrant.
  5. Add the vegetable broth, hoisin, chili garlic sauce, soy sauce, agave and rice vinegar, mix well.
  6. 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.
  7. Add the noodles and baked tofu. Sir to coat evenly. Cook, continuously stirring for about two minutes.
  8. Top with sesame seeds and green onions. Enjoy!