Vegan Drunken Noodles
Lavel: Easy
Total: 25min
Yield: 2 servings
Classic drunken noodles are the dish some say made me famous but my vegan friends were always angry that they could never try it. I made this version for them and I like it just as much as the original. If you prefer, you can sub in marinated firm tofu that’s vacuum packed for the tofu in water.
Ingredients:
- 5 tablespoons (75 ml) Chinese sweet soy sauce
- 3 tablespoons (45 ml) Chinese vegetarian oyster sauce
- 3 tablespoons (45 ml) Thai soybean sauce (the label will say, “seasoning sauce”; see Cook's Note)
- 2 tablespoons (30 g) vegan sugar
- 2 teaspoons (10 ml) Sriracha
- 2 teaspoons (10 g) minced garlic
- 6 to 8 Thai basil leaves, thinly sliced
Drunken Noodles:
- 3 tablespoons (45 ml) canola or peanut oil
- 2 to 3 garlic cloves, minced
- 1 to 2 serrano chiles, thinly sliced
- 5 ounces (145 g) extra-firm tofu in water, drained and diced
- 1/2 medium white onion, sliced
- 3 to 4 cups (675 to 910 g) fresh rice noodles, separated
- 1 cup (240 g) loosely packed Thai basil leaves
- 1/2 cup (120 g) grape tomatoes, halved