30 Min Easy Vegan Drunken Noodles Recipes

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30 MIN EASY VEGAN DRUNKEN NOODLES



30 Min Easy Vegan Drunken Noodles image

Forget paying for takeout when you can enjoy these vegan drunken noodles at home! Takes 30 minutes, easy to make, flexible, gluten-free and vegan.

Provided by Randi Tisdall

Categories     Main Course

Time 30m

Number Of Ingredients 15

14 oz rice noodles (thin or wide)
1 medium yellow bell pepper, sliced thin
1 medium orange bell pepper, sliced thin
8 oz mushrooms, sliced ((I used portobello))
2 tablespoon oil of choice ((such as olive, canola, or coconut))
1 cup Thai basil leaves, loosely packed
½ cup green onions, sliced
½ cup filtered water
½ cube "Not-Chicken" vegetable bouillon, optional ((this just adds a little extra "chicken" flavor))
4 tablespoon tamari sauce
4 tablespoon rice vinegar
2 tablespoon brown sugar ((or maple syrup, optional))
1 tablespoon chili garlic sauce
1 tablespoon sriracha sauce
1 tablespoon cornstarch

Steps:

  • First, bring a large pot of filtered water to a boil on the stove. Cook noodles according to package directions, about 5-9 minutes.
  • In a medium bowl, prepare the sauce by whisking sauce ingredients together. Set aside.
  • Next, add peppers and mushrooms to a large frying pan and add oil. Cook for 5-7 minutes on medium heat, until mushrooms start to release their juices. Pour sauce in frying pan and stir. Sauce will thicken; turn heat down to low. Toss in green onions and Thai basil and stir again.
  • Once noodles are finished cooking, drain well. Add to sauce mixture and toss to coat. Adjust seasonings if necessary (I do not usually add salt because the tamari and other sauces are salted, but you can do so now if you like). Serve with chopsticks and extra sriracha, if desired.

Nutrition Facts : Calories 407 kcal, Carbohydrate 79 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1261 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving

VEGAN DRUNKEN NOODLES



Vegan Drunken Noodles image

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.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 15

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
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

Steps:

  • For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
  • For the noodles: Heat the oil in a medium sauté pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes.

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