Vegetarian Drunken Noodles: A Flavor-Packed Stir-Fry Delight

Discover how to make Vegetarian Drunken Noodles, a quick and easy stir-fry that bursts with flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Extra-Firm Tofu Cubed
2 tablespoons Vegan Fish Sauce or Yondu

For the Aromatics

4 cloves Garlic Minced
1 piece Thai or Hawaiian Chili Chopped
1 medium Shallot Sliced

For the Vegetables

2 cups Vegetables (e.g., Bok Choy, Broccoli) Chopped

For the Noodles

8 ounces Fresh Rice Noodles Soaked if dried

For the Sauces

2 tablespoons Soy Sauce
1 tablespoon Dark Soy Sauce
2 tablespoons Vegetarian Oyster Sauce
1 tablespoon Agave Nectar or Palm Sugar or brown sugar

For the Finish

1 bunch Thai or Holy Basil Leaves For garnish

Equipment

Wok
Large Skillet

Method

Step-by-Step Instructions

Begin by cubing the extra-firm tofu into bite-sized pieces and marinating with vegan fish sauce and minced garlic.
Heat a large skillet or wok over high heat and add cooking oil.
Add minced garlic, chopped Thai chili, and sliced shallot. Stir-fry until fragrant.
Add marinated tofu and sear each side until golden-brown.
Introduce vegetables and stir-fry for about 1 minute.
Add fresh rice noodles along with soy sauce and oyster sauce, tossing until heated through.
Fold in basil leaves off the heat and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 720mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Use fresh rice noodles for best results and balance the heat according to your preference.

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