Spicy Vegan Drunken Noodles with Thai Basil
Ingredients
- 2 servings of fresh rice noodles (about 420g)
- 1 cup veggie of choice (used homegrown bok choy)
- a handful of Thai basil leaves
- 4-5 cloves garlic
- 2 Thai chili
- 4oz firm tofu - pressed
- oil for cooking
Sauce
- 1 teaspoon dark soy sauce
- 1 1/2 tablespoons stir fry sauce
- 1 1/2 tablespoons soy sauce or tamari
- 2 tablespoons homemade vegan 'fish' sauce
- 1 teaspoon sugar
Preparation
Mix all the sauce ingredients until well combined and set aside.
Pound or finely chop the chili and garlic.
In a heated non-stick pan, pan-fry tofu until golden brown. Then, push tofu to the side of the pan. Add a little more oil and sauté the garlic and chili mixture until fragrant, about 30 seconds.
Add the vegetables and cook for a minute or two. Then, add the noodles and the sauce mixture.
Using tongs, toss the noodles with the sauce until well coated. Continue to cook for another 30 seconds. Taste and adjust seasoning as needed by adding more vegan 'fish' sauce, stir fry sauce, soy sauce, or salt. Finally, add the Thai basil, toss quickly, and turn off the heat. Serve warm and enjoy.
