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Vegan Drunken Noodles

Quick Vegan Noodles to Satisfy Your Thai Cravings

The following post was originally featured on Delish Knowledge and written by Alex Caspero, who is part of POPSUGAR Select Fitness.

Ironically, ever since moving to the Midwest, I've been cooking Asian-inspired food almost non-stop. Perhaps it's the fact that I'm missing my old corner Thai joint where I could get a giant plate of pad kee mo for less than $7 bucks; or just missing California in general.

Either way, I've stockpiled multiple kinds of soy sauce, chili paste and curry powder so that I can create Korean, Indian and Thai dishes whenever the craving strikes.

I tend to wrestle with the authentic or not conversation a lot in my own head. Growing up on the east coast, with Danish and Italian parents, I wasn't privy to many Thai meals. However, ever since moving westward, I've made up for those missing years by craving and eating spicy Thai (and Indian and Vietnamese) every chance I get.

My palate has been refined on restaurant meals, which I'm sure put their own Americanized spin on the dishes I love. I imagine it's the similar feeling I get when dining at most Italian restaurants; the food is wonderful, but it's not the cuisine I grew up on.

So, are these Drunken Noodles authentic? I have no idea. Is it delicious? You bet.

My goal here was easy. Since Thai is my take-out of choice, I wanted something that I could throw together in almost as much time as it used to take me to run down the street and place my order.

The vegetables here are a mere suggestion, I used peppers and cabbage to add bulk to the dish, creating a more nutrient dense approach to the noodle-fest. Like most things, use what you've got. I think baby corn, broccoli and/or shredded carrots would also be a nice, colorful touch.

Easy in the title also refers to the ingredient list; you should be able to find all of the ingredients at your local, well-stocked grocery store. Even to someone who loves hiking across town to the International food market, I appreciate when I don't have to make any special trips for dinner. Of course, I think this recipe is better with Thai basil over regular basil, but the traditional kind will do in a pinch.

Easy Drunken Vegan Noodles

Easy Drunken Vegan Noodles

Notes

Easy Vegan Drunken Noodles! Spicy sauce with rice noodles and vegetables. Easier and healthier than Thai takeout!

Vegan Drunken Noodles

Ingredients

1/4 cup soy sauce
3 tablespoons lime juice
1 tablespoons brown sugar
2 teaspoons sriracha
8 ounces rice noodles
3 teaspoons toasted sesame oil, divided
1 package extra firm tofu, drained and pressed
1 onion, sliced
2 cups shredded green cabbage
1 small jalapeno, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
3 scallions, sliced into 1-inch pieces
1 cup roughly chopped Thai basil leaves (or regular basil will work in a pinch, but it doesn't have the same flavor)
Lime wedges for serving

Directions

  • Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.
  • Prepare the noodles according to package directions (usually soaking in hot water until al dente).
  • Heat 1 teaspoon sesame oil in a large wok or pan and add the crumbled tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.
  • Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 2 minutes.
  • Add the prepared noodles and sauce. Toss well and stir-fry for another 2 minutes until the vegetables are tender and the noodles are hot.
  • Stir in the basil leaves. Serve with lime wedges for squeezing.
Image Source: Delish Knowledge
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