Vegetarian Stir-Fried Drunken Noodles
Packed with bold flavors and vibrant colors, Vegetarian Stir-Fried Drunken Noodles is a quick and satisfying dish perfect for any weeknight dinner. Made with silky wide rice noodles, fresh vegetables like carrots, broccoli, and bell peppers, and tossed in a savory, umami-packed sauce featuring soy sauce, dark soy sauce, and vegetarian oyster sauce, this recipe is a plant-based take on the classic Thai street food favorite. A hint of heat from red chilies and the aromatic touch of Thai basil make this dish utterly irresistible. Ready in just 30 minutes, it’s a versatile, crowd-pleasing meal that’s as easy to prepare as it is delicious. Perfect for fans of spicy, saucy recipes, this vegetarian drunken noodle dish will bring the flavors of Thailand straight to your table.
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Recipe Information
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
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
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.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add the sliced onion and stir-fry for 2 minutes until slightly softened.
Toss in the minced garlic and sliced red chilies, cooking for another minute until fragrant.
Add the carrots, red bell pepper, and broccoli florets. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok. Add the cooked noodles to the empty side and pour the sauce over the noodles.
Toss the noodles and vegetables together until everything is evenly coated in the sauce.
Add the Thai basil leaves and stir-fry for another minute until the basil is wilted and fragrant.
Remove from heat and serve immediately. Enjoy your Vegetarian Stir-Fried Drunken Noodles hot!
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5702 mg | 248% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 31.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2086 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.
