Thai Vegan Drunken Noodles
Quick and delicious noodle dish, our vegan Thai drunken noodles are a perfect weeknight option.
Servings: 4 people
Calories: 445kcal
Ingredients
Ingreditents for the sauce
- 3 tablespoon soy sauce
- 1 ½ tablespoon sesame oil
- 3 garlic cloves crushed
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- 1 teaspoon lime juice
- ½ teaspoon sesame seeds
Ingredients for the shiitake stock
- 1 ½ cup water
- 4-5 dried shiitake mushrooms
Ingredients for the drunken noodles
- 300 gr rice noodles
- 1 onion finely sliced
- Thumb-piece ginger grated or finely chopped
- 2 thai chillis or bird's eye chillis
- 1 block firm tofu
- A handful of Thai basil or regular basil
Instructions
- Prepare the sauce, mixing the soy sauce, sesame oil, garlic, maple syrup, garlic powder, lime juice and sesame seeds.
- Leave the rice noodles soaking in warm water following the packet instructions. When they are ready, rinse the noodles with cold water. You want the noodles to be still a bit chewy as they will finish cooking in the pan
- For the shiitake stock, add in a small pan, add 1 ½ cup of water and 4-5 dried shiitake mushrooms. Bring to boil and leave it simmering for 15 minutes.
- Heat some oil in a pan and add the ginger, chillis and onion. Cook for a few minutes and then add the tofu and the shiitake mushrooms thinly sliced.
- When the tofu starts to golden, pour the shiitake stock into the pan and add the sauce. Quickly add the noodles and the Thai basil, turn the heat to high, stir for 3-4 minutes, adjust with salt and serve!
Notes
We love adding some spicy chilli oil on the top before serving.
Nutrition
Calories: 445kcal | Carbohydrates: 73g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 903mg | Potassium: 199mg | Fiber: 3g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 2mg