Name: Vegan Drunken Noodles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 5 tablespoons (75 ml) Chinese sweet soy sauce; 3 tablespoons (45 ml) Chinese vegetarian oyster sauce; 3 tablespoons (45 ml) Thai soybean sauce (the label will say, “seasoning sauce”; see Cook's Note); 2 tablespoons (30 g) vegan sugar; 2 teaspoons (10 ml) Sriracha; 2 teaspoons (10 g) minced garlic; 6 to 8 Thai basil leaves, thinly sliced; 3 tablespoons (45 ml) canola or peanut oil; 2 to 3 garlic cloves, minced; 1 to 2 serrano chiles, thinly sliced; 5 ounces (145 g) extra-firm tofu in water, drained and diced; 1/2 medium white onion, sliced; 3 to 4 cups (675 to 910 g) fresh rice noodles, separated; 1 cup (240 g) loosely packed Thai basil leaves; 1/2 cup (120 g) grape tomatoes, halved

Directions

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.

Cook’s Note

Check the label to be sure your soybean sauce is vegan.

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Vegan Drunken Noodles

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