This super easy vegan/vegetarian drunken noodles recipe is great for meal prep or when you’re in a hurry. They’ll last for days in the fridge & are so yummy!
8–10 oz thick or wide rice noodles
3 tbsp. cup 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
2 medium-sized shallots, finely minced
2 cloves garlic, pressed
1-inch bulb of ginger, grated
1/4 cup green onion
2 red bell peppers, julienned
handful fresh Thai basil (regular basil is fine too)1 large carrot, peeled into ribbons
lime wedges for serving
red Thai chili, finely sliced, seeds removed (optional)
Cook the rice noodles according to package directions. Drain.
Into a medium-sized bowl combine your liquid soy seaning, dark soy sauce, vegan fish sauce, hot sauce and maple syrup. Stir till well combine and set aside.
Heat the sesame oil in a large skillet or pan over medium-low heat. When the sesame oil glistens, the shallots, garlic, ginger and green onions. Cook for 2-3 minutes or until the shallots are soft and the garlic is fragrant. Add the pepper, cook 4-5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats all the veg.
Stir in the noodles, carrots, basil and red chili. Toss with chopsticks to combine and cook for 2 or so more minutes to heat throughout. Serve warm with more basil and top with lime!
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