Vegetarian Drunken Noodles Recipes

DRUNKEN NOODLES

Steps:

• Cook noodles according to package instructions.
• Mix sauce in a small bowl and set aside.
• Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
• Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
• Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

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!

ITALIAN DRUNKEN NOODLES

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Crumble sausage into the pot and cook until completely browned, about 5 minutes. Remove sausage from pot with a slotted spoon to a bowl, retaining oil and drippings in pot.
• Cook and stir onion in reserved drippings until tender, about 5 minutes. Season onion with salt, Italian seasoning, and black pepper; stir. Add red bell pepper, yellow bell pepper, and orange bell pepper to the onion mixture; cook and stir until the peppers are slightly tender, about 2 minutes.
• Stir white wine and garlic into the pepper mixture. Bring the liquid to a simmer and cook until the liquid reduces to almost nothing, 7 to 10 minutes.
• Stir diced tomatoes with their juice into the pepper mixture. Return sausage to the pot; fold gently to integrate the sausage. Cook at a simmer until the sausage is reheated and the tomatoes tender, 3 to 4 minutes.
• Drizzle remaining 3 tablespoons olive oil over the sausage mixture. Add about half the basil and the parsley; stir. Place lid on pot and remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 11 minutes; drain. Divide pasta between 6 bowls; top with sausage mixture to serve.