Vegan Drunken Noodles

This vegan Drunken Noodle recipe is delicious and easy to make. It’s all about the sauce. If you like other veggies or other types of noodles, feel free to change it up. Let us know in the comments below what you think of this recipe.

Serves: 4
Total time: 30 minutes

Ingredients

½ cup (120 ml) soy sauce
¼ cup (60 ml) oyster mushroom sauce
1 tbsp sriracha
1 tbsp mirin
4 tbsp coconut sugar
2 cloves garlic, minced

2 tbsp sunflower oil
2 tbsp ginger
4 stems spring onion
500 g broccoli
1 red bell pepper
1 can mini corn (200 g drained weight)
500 g tofu
125 g bean sprouts
400 g rice noodles (prepare the noodles according to the package)

Method

1. Cut the tofu into cubes. Fry the tofu in some oil until completely brown. Set aside for now.
2. Put the soy sauce, oyster mushroom sauce, sriracha, mirin, coconut sugar and garlic in a bowl. Stir everything well and put the sauce aside for now.
3. Heat the sunflower oil in a wok over high heat. Grate the ginger and cut the spring onions into slices. Add to the wok. Bake for 2 minutes. Cut the broccoli into florets and add to the wok. Bake again for 2 minutes. Cut the red pepper into strips and add to the wok together with the mini corn, fried tofu and bean sprouts. Stir-fry everything for a few minutes. Now add the rice noodles together with the sauce and mix everything well until the noodles are soft and cooked.

Tip: every rice noodle has its own preparation method. This is often due to the thickness of the noodles. On the packaging of the rice noodles that we use, the noodles must first be soaked before you can further process the noodles in your recipe. So read carefully what is on the packaging.