Vegan Drunken Noodles

Brimming with bold Thai flavors and plant-based goodness, this Vegan Drunken Noodles recipe is a quick and satisfying weeknight dinner that's ready in just 35 minutes. Featuring tender rice noodles tossed in a savory-sweet sauce made with low-sodium soy sauce, dark soy sauce, and vegan oyster sauce, this dish is elevated by the perfect balance of heat from Thai chili peppers and aromatic garlic. Crispy tofu, vibrant stir-fried vegetables like bell peppers, cherry tomatoes, and green beans, and fragrant fresh basil bring a delightful mix of textures and flavors to every bite. Topped with a zesty squeeze of lime, these drunken noodles are a wholesome, flavor-packed take on a beloved street food classic, perfect for vegans and noodle enthusiasts alike.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Rice noodles
• 14 oz Tofu (extra-firm)
• 0.25 cup Soy sauce (low sodium)
• 2 tbsp Dark soy sauce
• 2 tbsp Vegan oyster sauce
• 1 tbsp Maple syrup
• 4 Garlic cloves, minced
• 2 Thai chili peppers, chopped
• 1 Bell pepper, sliced
• 1 cup Cherry tomatoes, halved
• 1 cup Green beans, cut into 2-inch pieces
• 1 cup Fresh basil leaves
• 2 tbsp Vegetable oil
• 4 Lime wedges
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Directions

Step 1

Start by preparing the rice noodles according to the package instructions. Once cooked, drain and set aside.

Step 2

Press the tofu to remove excess moisture and then cut into bite-sized cubes.

Step 3

In a small bowl, mix together the low sodium soy sauce, dark soy sauce, vegan oyster sauce, and maple syrup. Set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove and set aside.

Step 5

In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and chopped Thai chili peppers, sautéing for about 30 seconds until fragrant.

Step 6

Add the sliced bell pepper, halved cherry tomatoes, and green beans to the skillet. Stir-fry for about 3-5 minutes, or until the vegetables are tender-crisp.

Step 7

Return the cooked tofu to the skillet and add the prepared sauce. Toss everything together to ensure the tofu and vegetables are well coated.

Step 8

Add the cooked rice noodles to the skillet. Gently toss everything together using tongs or chopsticks until the noodles are heated through and are well combined with the sauce and vegetables.

Step 9

Stir in the fresh basil leaves, mixing just until wilted. Season with salt and pepper to taste.

Step 10

Serve immediately, garnished with lime wedges on the side for an extra fresh burst of flavor.

Nutrition Facts

Serving size	(1437.3g)

Amount per serving	% Daily Value*
Calories	1529.2

Total Fat 59.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 6793.2mg	0%
Total Carbohydrate 173.8g	0%
Dietary Fiber 24.1g	0%
Total Sugars 37.9g
Protein 82.6g	0%

Vitamin D 0IU	0%
Calcium 2877.4mg	0%
Iron 16.0mg	0%
Potassium 2678.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 21.1%

Carbs: 44.4%