Vegan Drunken Noodles
Total time40 min
Prep time20 min
Cook time20 min
4.6(16)
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Learn more →Ingredients
4 servings
For the noodles
- 14 oz wide rice noodles (fresh or dried)
For the sauce
- 4 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp white pepper
For the stir-fry
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 3 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 2–3 thai chilies, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup fresh thai basil leaves, loosely packed
For serving
- lime wedges, for serving (optional)
Instructions
- 1
If using dried wide rice noodles, soak them in room-temperature water for 20–30 minutes until pliable but not fully soft, then drain. If using fresh rice noodles, separate them gently by hand and set aside.
- 2
In a small bowl, whisk together the soy sauce (3 tbsp), vegan oyster sauce, dark soy sauce, remaining 1 tbsp soy sauce, sugar, and white pepper until the sugar dissolves. Set aside.
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