This easy recipe for a vegan version of Drunken Noodles is made from scratch and features a ton of vegetables, a spicy sauce, and rice or sweet potato noodles to create a full meal.
1/2cupThai basil leavesThinly sliced, plus more for garnish. See recipe page for alternatives.
1limeCut into wedges
Instructions
Cook the sweet potato (or rice) noodles in a pot. When finished cooking, rinse and then set aside.
Add all ingredients in the Sauce section to a bowl, and combine thoroughly.
Add the sauce, water or broth, garlic, mushrooms, and tofu/protein to a separate large pot bring to a simmer (medium-high on stovetop). Reduce to medium heat.
Add broccoli, green beans or other vegetables and continue until the sauce is reduced and well thickened. This can take about 10 minutes, give or take. If you have vegetables such as bell peppers that should be cooked for a shorter time (to retain color/crispness), wait until the sauce is nearly thickened before adding.
Remove from heat, and add the cooked noodles and stir to combine well. Serve with thai basil, lime wedges, and enjoy!
Notes
Serve with lime wedges.If using bottled minced garlic, you may want to increase the amount as it usually does not have quite as much flavor. As always this is to taste. See the recipe article for many substitutions and alternative ingredients.