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Drunken Noodles

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< 1 min read
Summary

Despite its name, there’s no alcohol in this Drunken Noodle recipe. We wouldn’t be surprised, however, if you get a healthy “buzz” off of all the whole food ingredients. With nutrient-dense rock stars like broccoli, red pepper, and organic tofu, don’t be surprised if your skin is a little rosy and radiant from their natural antioxidant activity.

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 8 oz organic rice noodles (dry)
 4 cloves garlic (fresh, minced)
 2 Thai red chilis (+1 if desired, sliced, optional)
 2 bunches green onions (sliced)
 2 bunches Chinese broccoli (chopped)
 2 red bell peppers (seeded and sliced)
 15 oz organic tofu (extra-firm, pressed and cubed)
 ¼ cup organic tamari (low-sodium or coconut aminos)
 Sriracha (optional, to taste)
 1 cup basil (fresh)

Directions

1

Prepare the noodles according to package directions. Drain, rinse, and set aside.

2

Meanwhile, line a large skillet with a thin layer of water.

3

Add the garlic, red chiles (if using), and green onions and sauté for 2 minutes.

4

Add the Chinese broccoli, bell peppers, and tofu and continue to cook until the bell peppers are soft but still crisp.

5

In a small bowl, whisk the soy sauce with the Sriracha.

6

Pour into the skillet with the cooked noodles, stirring to coat.

7

Continue to cook until the noodles are heated through.

8

Stir in the basil.

9

Divide the noodles equally among 4 bowls and serve.

Chef's Notes

Gluten-Free
Substitute tamari for the soy sauce.

Soy-Free
Substitute coconut aminos for the soy sauce. Substitute 1 (15-oz) can chickpeas for the tofu. You can also use portobello mushrooms or add more vegetables.

Pressed Tofu
Wrap tofu in a clean kitchen towel. Place the wrapped tofu on a plate and set a baking sheet or cutting board on top. Add weight onto the baking sheet or cutting board (i.e. a heavy cookbook, a cast-iron skillet, or canned beans). It should be enough to press down evenly on the tofu and squeeze out excess moisture. Let the tofu sit for 30 minutes, then remove the weights and unwrap.

Chinese Broccoli
You can find Chinese broccoli at Asian markets (look for “gai lan” or “kai-lan”). If you don’t have access to an Asian market, you can substitute organic broccoli, spinach, or even kale.

Ingredients

 8 oz organic rice noodles (dry)
 4 cloves garlic (fresh, minced)
 2 Thai red chilis (+1 if desired, sliced, optional)
 2 bunches green onions (sliced)
 2 bunches Chinese broccoli (chopped)
 2 red bell peppers (seeded and sliced)
 15 oz organic tofu (extra-firm, pressed and cubed)
 ¼ cup organic tamari (low-sodium or coconut aminos)
 Sriracha (optional, to taste)
 1 cup basil (fresh)

Directions

1

Prepare the noodles according to package directions. Drain, rinse, and set aside.

2

Meanwhile, line a large skillet with a thin layer of water.

3

Add the garlic, red chiles (if using), and green onions and sauté for 2 minutes.

4

Add the Chinese broccoli, bell peppers, and tofu and continue to cook until the bell peppers are soft but still crisp.

5

In a small bowl, whisk the soy sauce with the Sriracha.

6

Pour into the skillet with the cooked noodles, stirring to coat.

7

Continue to cook until the noodles are heated through.

8

Stir in the basil.

9

Divide the noodles equally among 4 bowls and serve.

Drunken Noodles