Side Pannel
Drunken Noodles Recipe
Drunken Noodles Recipe
- Recipe Submitted by maryjosh on 05/14/2018
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
Directions
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.
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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