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!
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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.