• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Drunken Noodles Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup soy sauce
  • 3 tbsp. lime juice
  • 1 tbsp. brown sugar
  • 2 teaspoons sriracha
  • 8 ounces rice noodles
  • 3 teaspoons toasted sesame oil, divided
  • 1 package extra firm tofu, drained and pressed
  • 1 onion, sliced
  • 2 cups shredded green cabbage
  • 1 small jalapeno, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 3 scallions, sliced into 1-inch pieces
  • 1 cup roughly chopped Thai basil leaves (or regular basil will work in a pinch, but it doesn't have the same flavor)
  • Lime wedges for serving


Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.
Prepare the noodles according to package directions (usually soaking in hot water until al dente).
Heat 1 teaspoon sesame oil in a large wok or pan and add the crumbled tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.
Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 2 minutes.
Add the prepared noodles and sauce. Toss well and stir fry for another 2 minutes until the vegetables are tender and the noodles are hot.
Stir in the basil leaves. Serve with lime wedges for squeezing.

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