Recipe courtesy of Jet Tila

Vegan Drunken Noodles

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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.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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Drunken Noodles:


  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.

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