Easy Vegan Drunken Noodles – Delish Knowledge

January 29, 2016 By Alex

Easy Vegan Drunken Noodles! This vegan noodle recipe is a must-make if you like drunken noodles. You’ve gotta try this delicious drunken noodles recipe.

Easy drunken vegan noodles! This simple drunken noodle recipe is quickly becoming one of my favorite weeknight meals. 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.

What Are Drunken Noodles?

I’ve heard many different noodles on why these noodles are called drunken, when they don’t contain any alcohol. My favorite theory is that the noodles are so spicy, you’ll want a beer to wash them down! At least, that’s my preferred way to eat them. 

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 (& Indian & 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.

Is this drunken noodle recipe authentic? I have no idea. Is it delicious? You bet.

How to Make Vegan Drunken Noodles

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. That’s the premise behind this drunken noodle recipe: it needed to be simple, it needed to be vegan and it needed to be just as yummy as take-out. 

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.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

If you love this drunken noodles recipe, then you will love these other vegan noodles: 20 minute vegan pasta, vegan curry noodles, vegan red curry cup’o noodles , vegan stir-fry noodles and easy spicy vegan pad thai. 

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Vegan Drunken Noodles Recipe

Description

Easy Vegan Drunken Noodles! This vegan noodle recipe is a must-make if you like drunken noodles. You’ve gotta try this delicious drunken noodles recipe.

Scale

Ingredients

• 1/4 cup soy sauce
• 3 tbsp. lime juice
• 1 tbsp. 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

Instructions

1. Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.
2. Prepare the noodles according to package directions (usually soaking in hot water until al dente).
3. 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.
4. 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.
5. 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.
6. Stir in the basil leaves. Serve with lime wedges for squeezing.

Keywords: vegan drunken noodles

About Alex

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple. She lives in St. Louis, MO with her husband, running buddy and taste-tester BL.

If you are interested in personal nutrition coaching, please visit her services page.

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