Vegan Drunk Noodles in 20 Minutes
Ingredients
- 250g dried rice noodles
- 1/2 block extra firm tofu
- 200g shittake mushrooms
- 1 tbsp cornflour
- 4 spring onions
- 3cm ginger
- 2 garlic cloves
- Handful of bean sprouts
- 3 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp miso paste
- 2 tbsp chilli oil
- 60ml water
- Handful of mixed nuts
- 1/2 lime
- Black sesame seeds
Preparation
Soak the rice noodles in hot water until softened, according to package instructions, then drain.
In a bowl, mix together the light soy sauce, rice wine vinegar, miso paste, chilli oil, and water to make the sauce.
Cut the tofu into cubes and coat with cornflour.
Heat oil in a large pan or wok over medium-high heat and fry the tofu until golden and crispy.
Add chopped ginger, garlic, and spring onions to the pan and sauté until fragrant.
Stir in the shittake mushrooms and bean sprouts, cooking until slightly softened.
Add the drained noodles and the prepared sauce to the pan, tossing everything together until well combined and heated through.
Garnish with mixed nuts, a squeeze of lime juice, and black sesame seeds before serving.
