Vegetarian Drunken Noodles
Savor the bold and aromatic flavors of vegetarian drunken noodles, a delightful twist on the classic Thai street food favorite! This quick and easy recipe features chewy wide rice noodles tossed in a savory sauce made from soy sauce, dark soy sauce, and vegetarian oyster sauce, perfectly balanced with a hint of sweetness. Stir-fried with vibrant vegetables like broccoli, bell pepper, carrot, and baby corn, and infused with the spicy kick of fresh red chili and the herbal aroma of Thai basil, this dish is a feast for both the eyes and the palate. Ready in just 35 minutes, it's a versatile, crowd-pleasing meal perfect for weeknight dinners or impressing friends. Serve with fresh lime wedges for a zesty finishing touch! Keywords: vegetarian drunken noodles, Thai noodles recipe, vegetarian Thai food, easy noodle recipes, quick weeknight dinners.
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Recipe Information
Ingredients
- 200 grams wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves, minced garlic
- 1 medium, sliced red bell pepper
- 150 grams broccoli florets
- 1 medium, julienned carrot
- 100 grams, sliced baby corn
- 1 cup thai basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon, vegetarian oyster sauce
- 1 teaspoon sugar
- 1 small, sliced red chili
- 1 medium, wedges for serving lime
Instructions
Soak the rice noodles in warm water for about 10-15 minutes, or until they become pliable but not too soft. Drain and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar. Stir until the sugar is dissolved. Set aside.
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced red chili. Stir-fry for about 30 seconds, or until fragrant.
Add the sliced red bell pepper, broccoli florets, julienned carrot, and sliced baby corn to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Increase the heat to high and add the soaked and drained rice noodles to the pan. Pour the soy sauce mixture over the noodles.
Quickly toss everything together to coat the noodles evenly with the sauce, using a spatula to gently fold the noodles over the vegetables.
Add the Thai basil leaves and toss everything together for another 1-2 minutes until the basil wilts and the noodles are heated through.
Remove from heat and serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 17.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2089 mg | 44% | |
*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.
