VEGAN DRUNKEN NOODLES

Vegan Drunken Noodles image

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 15

Previous Next

5 tablespoons (75 ml) Chinese sweet soy sauce
3 tablespoons (45 ml) Chinese vegetarian oyster sauce
3 tablespoons (45 ml) Thai soybean sauce (the label will say, "seasoning sauce"; see Cook's Note)
2 tablespoons (30 g) vegan sugar
2 teaspoons (10 ml) Sriracha
2 teaspoons (10 g) minced garlic
6 to 8 Thai basil leaves, thinly sliced
3 tablespoons (45 ml) canola or peanut oil
2 to 3 garlic cloves, minced
1 to 2 serrano chiles, thinly sliced
5 ounces (145 g) extra-firm tofu in water, drained and diced
1/2 medium white onion, sliced
3 to 4 cups (675 to 910 g) fresh rice noodles, separated
1 cup (240 g) loosely packed Thai basil leaves
1/2 cup (120 g) grape tomatoes, halved

Steps:

For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
For the noodles: Heat the oil in a medium sauté pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes.