Vegan Drunken Noodles

Ingredients (Serves 2–3)

For the noodles:

• 200 g wide rice noodles (fresh or dried; if dried, soak or boil per package instructions)
• 1 tbsp vegetable oil or sesame oil

For the sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp dark soy sauce (optional, for color)
• 1 tbsp rice vinegar or lime juice
• 1–2 tsp brown sugar or coconut sugar
• 1–2 tsp chili paste or sriracha (adjust for heat)

For the stir-fry:

• 1 small onion, sliced
• 2–3 cloves garlic, minced
• 1–2 Thai red chilies, chopped (optional, for heat)
• 1 small bell pepper, sliced
• 1 small carrot, julienned
• 100 g mushrooms (shiitake, oyster, or button), sliced
• 100 g firm tofu, cubed or sliced thin (optional)
• ½ cup Thai basil leaves (substitute sweet basil if unavailable)

Optional garnish:

• Lime wedges
• Extra chili flakes

Step 1: Prepare the noodles

1. If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but slightly firm. Drain.
2. Fresh noodles can be used as is, separated gently to avoid clumps.

Step 2: Make the sauce

1. In a small bowl, mix soy sauce, dark soy sauce, rice vinegar, sugar, and chili paste.
2. Adjust sweetness or spiciness to taste. Set aside.

Step 3: Cook the tofu (if using)

1. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
2. Add cubed tofu and cook until golden on all sides. Remove and set aside.

Step 4: Stir-fry the vegetables

1. In the same pan, add garlic and chilies. Sauté 30–60 seconds until fragrant.
2. Add onions, bell pepper, carrot, and mushrooms. Stir-fry for 3–4 minutes until slightly tender but still crisp.

Step 5: Combine noodles and sauce

1. Add drained rice noodles to the pan.
2. Pour the sauce over the noodles and toss gently to coat everything evenly.
3. Add cooked tofu back to the pan.
4. Cook 2–3 minutes until everything is heated through and the sauce is slightly absorbed.

Step 6: Add basil and finish

1. Remove from heat.
2. Stir in Thai basil leaves until wilted.
3. Serve immediately with lime wedges on the side.

Tips for Best Results

• Use wide rice noodles for authentic texture.
• High heat ensures a slightly smoky “wok hei” flavor.
• Adjust chili and sugar balance according to your taste.
• Thai basil is essential for authenticity; sweet basil works as a substitute.
• Do not overcook noodles—they should remain slightly chewy.

Approximate Nutrition (per serving, 3 servings)

• Calories: 320–350
• Protein: 10–12 g (more if using tofu)
• Fat: 10–12 g
• Carbs: 50–55 g
• Fiber: 4–6 g