Vegetarian Drunken Noodles (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    tsp yondu or fish sauce
  • 1
    pinch pepper
  • 1
    clove garlic
    grated
  • 8
    oz tofu
  • 6
    oz bok choy
  • 1
    large shallot
  • 1-4
    Thai chilis
  • 8
    cloves garlic
  • 3
    tbsp chili oil
  • 1
    tsp dark soy sauce
  • 2
    tbsp agave nectar
  • 2
    tbsp veg. oyster sauce
  • 1
    lb rice noodles
  • 1
    tbsp yondu
  • 1
    pinch pepper
  • 1
    tbsp soy sauce
  • 1
    handful 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!
Seonkyoung Longest's avatar
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.