Vegetarian Drunken Noodles (Seonkyoung Longest)

Seonkyoung Longest
Ingredients
- 1tsp yondu or fish sauce
- 1pinch pepper
- 1clove garlicgrated
- 8oz tofu
- 6oz bok choy
- 1large shallot
- 1-4Thai chilis
- 8cloves garlic
- 3tbsp chili oil
- 1tsp dark soy sauce
- 2tbsp agave nectar
- 2tbsp veg. oyster sauce
- 1lb rice noodles
- 1tbsp yondu
- 1pinch pepper
- 1tbsp soy sauce
- 1handful Thai basil leaves
Instructions
1
This vegetarian drunken noodles recipe is something you want to keep in your kitchen and cook over and over again for yourself or for loved ones.
2
Slice 8 oz tofu into 1/4” thin slices and marinate with 1 tsp yondu or fish sauce, 1 clove garlic (grated), and 1 pinch pepper. Let it marinate for 10 minutes.
3
Chop 8 cloves garlic, 1-4 Thai chilis, and slice 1 large shallot. Cut 6 oz bok choy into bite sized pieces. You can also use broccoli, kale, or other veggies!
4
Heat a wok over high heat, add your choice of 3 tbsp chili oil or cooking oil and swirl to coat. Add garlic, chili, and shallot and stir fry for 30s-1m.
5
Add the marinated tofu and sear them for 1-2 minutes on each side. Add 1 tbsp of oil at a time if needed.
6
Add vegetable, 1 lb rice noodles, 1 tbsp yondu, 1 tbsp soy sauce, 1 tsp dark soy sauce, 2 tbsp veg. oyster sauce, 2 tbsp agave nectar, 1 pinch pepper. Stir fry.
7
Turn off heat and add 1 handful Thai basil leaves. Toss everything together and serve immediately with a lime wedge. Enjoy!
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This vegetarian drunken noodles recipe is something you want to keep in your kitchen and cook over and over again for yourself or for loved ones.