Go Back

Spicy Vegan Drunken Noodles

A quick and delightful Thai-inspired dish, packed with flavor, colorful vegetables, and savory sauce, perfect for vegans and healthy eating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon dark soy sauce (optional) for color and depth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon maple syrup or brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sriracha adjust for spice level
  • 1/2 teaspoon crushed red pepper flakes (optional)
For the Noodles & Stir-Fry
  • 8 oz wide rice noodles
  • 1 tablespoon sesame oil or water for oil-free cooking
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup baby corn (optional)
  • 1 block firm tofu, cubed or use tempeh or seitan
  • 1/2 cup Thai basil leaves or regular basil
  • to taste Lime wedges for serving

Method
 

Preparation
  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
  2. In a small bowl, whisk together soy sauce, dark soy sauce, hoisin sauce, maple syrup, rice vinegar, sriracha, and red pepper flakes.
Cooking
  1. Heat sesame oil in a large skillet or wok over medium heat. Add garlic and onion; sauté for 1-2 minutes until fragrant.
  2. Add bell peppers, mushrooms, and baby corn; stir-fry for another 2-3 minutes.
  3. Add cubed tofu, tossing gently to brown.
Combining
  1. Add the cooked rice noodles to the skillet. Pour in the sauce, tossing everything together to coat evenly.
  2. Stir in Thai basil leaves and green onions; cook for 1 more minute.
Garnish & Serve
  1. Remove from heat and serve immediately. Garnish with lime wedges and extra Thai basil.

Notes

Rinse the noodles after cooking to avoid stickiness. Adjust spice levels with sriracha and red pepper flakes. Consider adding extra vegetables like carrots or bok choy for flavor and nutrition. Store leftovers in an airtight container in the fridge for 3-4 days.