Vegetarian Stir-Fried Drunken Noodles

Get ready to spice up your weeknight dinners with this vibrant, flavor-packed recipe for Vegetarian Stir-Fried Drunken Noodles! A plant-based twist on the classic Thai street food, this dish features tender wide rice noodles stir-fried in a rich, savory sauce made with soy sauce, dark soy sauce, and vegetarian oyster sauce, perfectly balanced with a touch of lime juice and a hint of sweetness. Crisp broccoli florets, julienned carrots, and red bell peppers bring a pop of color and crunch, while fresh Thai basil and fiery red chilies add authentic aromatic flavors that make this dish irresistible. Ready in just 30 minutes, this quick and easy recipe is ideal for busy nights and serves as a satisfying, healthy alternative to takeout. Perfect for vegetarians and anyone looking for a bold, spicy noodle dish, it's sure to become a new favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Wide rice noodles
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, thinly sliced
• 4 cloves Garlic cloves, minced
• 2 pieces Fresh red chilies, thinly sliced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1.5 cups Broccoli florets
• 3 tablespoons Soy sauce (regular or low-sodium)
• 2 tablespoons Dark soy sauce
• 2 tablespoons Oyster sauce (vegetarian version)
• 1 teaspoon Sugar
• 1 tablespoon Lime juice
• 1 cup Thai basil leaves

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Step 2

In a small bowl, whisk together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and lime juice to make the sauce. Set aside.

Step 3

Heat vegetable oil in a large wok or skillet over medium-high heat.

Step 4

Add the sliced onion and stir-fry for 2 minutes until slightly softened.

Step 5

Toss in the minced garlic and sliced red chilies, cooking for another minute until fragrant.

Step 6

Add the carrots, red bell pepper, and broccoli florets. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.

Step 7

Push the vegetables to one side of the wok. Add the cooked noodles to the empty side and pour the sauce over the noodles.

Step 8

Toss the noodles and vegetables together until everything is evenly coated in the sauce.

Step 9

Add the Thai basil leaves and stir-fry for another minute until the basil is wilted and fragrant.

Step 10

Remove from heat and serve immediately. Enjoy your Vegetarian Stir-Fried Drunken Noodles hot!

Nutrition Facts

Serving size	(1114.8g)

Amount per serving	% Daily Value*
Calories	1072.5

Total Fat 27.8g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 5853.4mg	0%
Total Carbohydrate 181.8g	0%
Dietary Fiber 26.2g	0%
Total Sugars 29.3g
Protein 34.5g	0%

Vitamin D 0IU	0%
Calcium 682.5mg	0%
Iron 28.2mg	0%
Potassium 2298.2mg	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: 22.4%

Protein: 12.4%

Carbs: 65.2%