Vegan Drunken Noodles Recipes

30 MIN EASY VEGAN DRUNKEN NOODLES

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.

VEGAN THAI DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.
• If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
• Afterwards, slice into 1"x2" (2.5 by 5 cm) strips or other shape of choice.
• Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.
• Leave the noodles to soak in the water for 8 to 10 minutes or until they're not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.
• If using fresh rice noodles, simply carefully separate these. You may need to run them through some water to separate them easier. If purchasing fresh rice noodles, check with the package instructions for any preparation methods, if any.
• Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2 minutes or until tender and translucent.
• Add in the bell pepper and cook for 2 to 3 minutes until tender.
• Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.
• Over high heat, add in the strips of tofu.
• Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.
• When the tofu is golden brown, mix it in with the bell peppers and onions.
• Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.
• Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.
• Mix well to completely coat the noodles.
• Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!
• Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you'd like!
• Serve hot and enjoy!

VEGAN DRUNKEN NOODLES

Steps:

• Please be careful when cutting the chilies. If you've never cut really hot peppers before, wear latex (or non-latex if you have an allergy) gloves and don't touch anything until you've washed all surfaces and removed the gloves. The oil can burn your skin and last a LONG time. Trust me, I walked around with burning chili oil on my hand for a few days the first time because I didn't know.
• First, cook your noodles according to package instructions. I boiled mine in a large pot of water until they were tender enough for my liking, then I strained them and rinsed them in a little cool water. It helps if someone can stir the noodles almost constantly while they cook (they only take about 5-7 minutes to cook), because they can stick together (especially the dried noodles, which are the ones I am using in this recipe). If you're not going to use the noodles within a few minutes of rinsing, I suggest tossing them with a little bit of oil (a neutral oil like grapeseed OR use an appropriately flavored oil like sesame or peanut oil).
• While the noodles are cooking, if you can, start the rest of the dish. Add the soy curls to a medium bowl and cover with the vegan chicken broth (or use vegetable broth or water). When they have rehydrated (about 5-6 minutes), drain off the excess liquid and set aside.
• In a large nonstick pot over medium high heat, add the minced garlic and chilies. You may use oil if you prefer--use a high heat oil such as grapeseed, peanut, or soybean oil, or you may just use a bit of water, and add a splash (a tablespoon or two) whenever anything starts to stick. Cook the garlic and chilies for about 30 seconds, stirring constantly with a cooking spatula or wooden spoon.
• Add the sweet onion or shallot and saute for 2 minutes, stirring frequently.
• Drain off the rehydrated soy curls (if using vegan chicken broth, reserve the excess liquid in case you need it later in the cooking process (optional)) and add to the pan. Stir and allow them to cook for about 6 minutes. Flip at the 3 minute mark, but otherwise try not to disturb them so they get a little browned on each side (adds a nice texture).
• Now add the cooked noodles, then the sauce, then the green onion. Toss well with silicone tongs or a spoon and cook for a few minutes until the noodles have soaked up any extra sauce. If they soak up a LOT, then you can add a little more using leftover vegan chicken broth if you have it, or a little water (mixed with a touch more soy sauce if you like).
• Finally, add in the basil, stir well, and remove from heat. The basil will wilt slightly but not get too cooked (basil, especially sweet basil, can turn brown and lose flavor when cooked).
• Serve hot and enjoy!
• Refrigerate leftovers in an airtight container for 3-4 days.

VEGAN DRUNKEN NOODLES

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.

VEGAN SPICY THAI DRUNKEN NOODLES WITH SEARED TOFU

Steps:

• The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
• Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes
• Cut tofu into small cubes.
• Marinate by covering with the specified tofu marinate indicated above.
• Cover and refrigerate for at least an hour
• I used Taste of Thai Wide Rice Noodles.
• Rice noodles are much more delicate and fragile than a typical spaghetti noodle.
• Place all your rice noodles in a wide mixing bowl.
• Bring 4 cups of water to boil.
• Pour the boiling water over the rice noodles until they are completely submerged.
• Stir to loosen the noodles every few minutes, so they don't stick together.
• When they are completely limp, give them a taste to see if they're cooked through.
• The flat rice noodles might take upwards of ten minutes, depending on thickness.
• Pay attention and test the noodles frequently because they'll become mushy if they overcook.
• The noodles are being stir-fried for the drunken noodles, so you want to under-cook them.
• They will absorb more moisture and cook the rest once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Once the noodles are tender, drain them and run them under COLD water to stop the cooking.
• Whisk Drunken Noodle sauce ingredients together.
• When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before cooking.
• Stir sauce into the noodles and let sit while you cook the tofu.
• Heat wok to medium-high.
• Add onion and garlic, and cook until translucent.
• Add red Thai chili pepper.
• Add tofu and sauce, and sear tofu.
• Let it cook before tossing it around in the wok.
• Add rice noodles and sauce to tofu.
• Add 3/4 cup basil, reserving 1/4 cup for garnish.
• Add noodles mixture to a bowl.
• Sprinkle with extra basil.
• Serve with a wedge of lime.
• Serve with a side of red pepper flakes for those who want to add more heat.
• I also serve Sriracha on the side because I like it hot.

VEGAN DRUNKEN NOODLES

Steps:

• Follow the directions on the rice noodle package or transfer the noodles to a heat-proof bowl and cover with hot water. Soak noodles for 10-15 minutes, until just tender. Drain noodles, then set aside for cooking. Note: you want the noodles to be softened, but still a little 'al dente' as they will finish cooking in the pan. Also, make sure your noodles are softened before you start stir-frying, as it goes quite quickly.
• : Combine all sauce ingredients in a small bowl. Whisk until sugar dissolves, then set aside.
• Heat the oil in a large pan over medium-high heat. When the pan is hot add the onion, green onion, pepper and cabbage. Cook for 4-5 minutes, stirring often until the veggies are tender-crisp.
• Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
• Add the noodles, sauce, Thai basil and chilis, mix well to coak the noodles, cooking for 1-2 minutes, tossing noodles often until warmed through and the noodles have soaked up all the excess sauce.
• Divide noodles between bowls and sprinkle with more Thai basil and thinly slices chilis, if desired. Serve with a lime wedge on the side.