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!
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!