Vegan Thai Drunken Noodles
Ingredients
Noodles and Sauces
-
8-10
oz
thick or wide rice noodles
-
3
tbsp
liquid soy seasoning
-
2
tbsp
dark soy sauce
-
2
tbsp
vegan fish sauce
-
2
tbsp
hot sauce
-
2
tbsp
maple syrup or honey or brown sugar
-
1
tbsp
sesame oil
Vegetables and Aromatics
-
2
medium-sized
shallots, finely minced
-
2
cloves
garlic, pressed
-
1
inch
ginger, grated
-
ΒΌ
cup
green onion
-
2
red
bell peppers, julienned
-
1
large
carrot, peeled into ribbons
-
handful
fresh Thai basil (or regular basil)
-
lime wedges
for serving
-
1
red
Thai chili, finely sliced, seeds removed (optional)
Instructions
- Cook the rice noodles according to package directions and drain them.
- In a bowl, combine liquid soy seasoning, dark soy sauce, vegan fish sauce, hot sauce, and maple syrup; stir well and set aside.
- Heat sesame oil in a large skillet over medium-low heat and add shallots, garlic, ginger, and green onions; cook until shallots are soft.
- Add the bell peppers and cook until softened.
- Pour in the sauce and bring to a boil, cooking until it coats the vegetables.
- Stir in the cooked noodles, carrots, basil, and red chili; toss to combine and heat through for a couple of minutes.
- Serve warm with additional basil and lime wedges.
Nutrition Facts (estimated)
Servings
2-3
Calories
350
Total fat
12g
Total carbohydrates
50g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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