Recipe courtesy of Jet Tila

Vegan Drunken Noodles

Getting reviews...
Classic drunken noodles are the dish some say made me famous but my vegan friends were always angry that they could never try it. I made this version for them and I like it just as much as the original. If you prefer, you can sub in marinated firm tofu that’s vacuum packed for the tofu in water.
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Sauce:

Drunken Noodles:

Directions

  1. For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
  2. 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.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL