Vegan Drunken Noodles
Dive into the bold and irresistible flavors of **Vegan Drunken Noodles**, a plant-based twist on the classic Thai street food favorite. This recipe features tender rice noodles stir-fried with golden, crispy tofu and a medley of vibrant vegetables like green beans, bell peppers, and cherry tomatoes. The savory-sweet sauce, made with a blend of low-sodium soy sauce, dark soy sauce, vegan oyster sauce, and a hint of maple syrup, coats every bite in rich, umami perfection. A touch of heat from Thai chili peppers and the fragrant addition of fresh basil elevate this dish to restaurant-quality status, while a squeeze of lime adds a refreshing citrusy finish. Ready in just 35 minutes, this easy, satisfying, and nutrient-packed meal is perfect for weeknight dinners. Whether you’re catering to dietary preferences or craving a flavorful, wholesome meal, these Vegan Drunken Noodles will quickly become a household favorite!
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Recipe Information
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
Instructions
Start by preparing the rice noodles according to the package instructions. Once cooked, drain and set aside.
Press the tofu to remove excess moisture and then cut into bite-sized cubes.
In a small bowl, mix together the low sodium soy sauce, dark soy sauce, vegan oyster sauce, and maple syrup. Set aside.
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.
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.
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.
Return the cooked tofu to the skillet and add the prepared sauce. Toss everything together to ensure the tofu and vegetables are well coated.
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.
Stir in the fresh basil leaves, mixing just until wilted. Season with salt and pepper to taste.
Serve immediately, garnished with lime wedges on the side for an extra fresh burst of flavor.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 41.9 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2941 mg | 226% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2763 mg | 59% | |
*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.
