Eggless Vegan Drunken Noodles

Total time40 min

Prep time20 min

Cook time20 min

4.6

(16)

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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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