VEGAN DRUNKEN NOODLES
These Vegan Drunken Noodles deliver bold, saucy flavor in every bite – crispy tofu, crisp-tender vegetables, and wide rice noodles all tossed in a savory hoisin sauce with just the right kick of sriracha. This easy tofu stir-fry noodle dish comes together in 35 minutes, making it a go-to plant-based Thai noodle recipe for busy weeknights.
SAUCY NOODLE BASE
The heart of any great vegan drunken noodles recipe is the sauce – and this one delivers. Soy sauce, hoisin, rice vinegar, and a kick of sriracha come together into something bold and craveable. Wide rice noodles soak it all up, turning glossy and rich with every toss.
CRISPY VIBRANT FINISH
Crispy cornstarch-coated tofu brings the satisfying bite you didn’t know you were missing in a plant-based Thai noodle dish. Vibrant peppers, broccoli, and shredded carrots cook up crisp-tender alongside it, keeping every forkful colorful and fresh. It’s the kind of combination that makes this dish as beautiful to look at as it is to eat.
WHY YOU'LL LOVE THIS...
This easy vegan weeknight dinner comes together in just 35 minutes with simple pantry ingredients you likely already have on hand. Crispy tofu delivers satisfying plant-based protein in every bite, while a colorful lineup of broccoli, peppers, and carrots adds fiber and keeps things fresh and filling. The bold, saucy flavors make it pure comfort food – the kind of meal that feels indulgent but is actually packed with good-for-you ingredients. It’s a dish the whole family will request again and again.
SIMPLE STEPS TO MAKE THIS VEGAN DRUNKEN NOODLES
Prepare Rice Noodles & Sauce And Set Aside
Drain & Press Tofu, Cut Into Cubes, And Cook for 8-10 Minutes
Cook Veggies Until Crisp Tender
Vegan Drunken Noodles Ingredients
STEP 1 – PREP THE NOODLES:
- Cook wide rice noodles just shy of al dente
- Drizzle with oil to prevent sticking and set aside
STEP 2 – MIX THE SAUCE:
- Whisk together soy sauce, hoisin, rice vinegar, brown sugar, sriracha, and lime
- Set aside until ready to use
STEP 3 – CRISP THE TOFU:
- Toss tofu cubes in cornstarch and pan-fry until golden and crispy
- Remove from pan and set aside
STEP 4 – COOK THE VEGETABLES:
- SautΓ© onion, pepper, and garlic, then add carrots and broccoli
- Cook until crisp-tender
STEP 5 – TOSS & SERVE:
- Add sauce, tofu, and noodles to the vegetable mixture
- Toss well to coat, top with green onions and sesame seeds, and serve immediately
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Vegan Drunken Noodles
Ingredients
- 16 oz Wide Rice Noodles
- Β½ Cup Soy Sauce
- β Cup Rice Vinegar
- ΒΌ Cup Hoisin Sauce
- ΒΌ Cup Brown Sugar
- 2 tbsp Sriracha to taste
- Juice of 1 Lime
- 1 Brick Extra Firm Tofu 14-16oz
- 1-2 tbsp Cornstarch
- 1-2 tbsp Neutral Oil like Vegetable or Canola
- 1 Medium Onion
- 1 Red Pepper
- 2 Cup Broccoli
- 1 Cup Shredded Carrots
- 2 tbsp Minced Garlic
- 3-4 Green Onions
- Sprinkle of Sesame Seeds
Instructions
- Prepare noodles according to package, stirring often to prevent clumping. Undercook by 1-2 minutes to al dente, drain, drizzle with olive oil to prevent sticking, and set aside. Note: You may not use all the noodles - see below.16 oz Wide Rice Noodles
- Whisk all sauce ingredients together and set aside.Β½ Cup Soy Sauce, β Cup Rice Vinegar, ΒΌ Cup Hoisin Sauce, ΒΌ Cup Brown Sugar, 2 tbsp Sriracha, Juice of 1 Lime
- Drain tofu and press out excess liquid.1 Brick Extra Firm Tofu
- Cut into cubes, sprinkle with cornstarch, and toss until evenly coated.1-2 tbsp Cornstarch
- Heat 1-2 tbsp neutral oil in a skillet or wok over medium-high heat.1-2 tbsp Neutral Oil
- Add tofu and cook for about 8 minutes, stirring often, until browned on all sides.
- Remove from pan and set aside.
- While tofu is cooking, slice onion, seed and slice pepper, and chop broccoli into bite-sized pieces.1 Medium Onion, 1 Red Pepper, 2 Cup Broccoli
- After removing tofu from pan, heat 1-2 tbsp neutral oil over medium-high heat.
- Add onions, peppers, and garlic and cook 2 minutes, stirring often.2 tbsp Minced Garlic
- Add carrots and broccoli and cook about 3 minutes or until desired tenderness.1 Cup Shredded Carrots
- Chop green onions and add to vegetable mixture.3-4 Green Onions
- Turn heat to low, add sauce and tofu, and toss well to combine.
- Add desired amount of noodles and toss again to fully coat. Serve immediately and sprinkle with sesame seeds.Sprinkle of Sesame Seeds
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FAQ'S FOR THIS VEGAN DRUNKEN NOODLES RECIPE
1. Can I substitute the tofu for another protein?
Absolutely – this recipe is very flexible. Chickpeas make a great swap and crisp up beautifully with the same cornstarch technique. Tempeh is another solid plant-based option if you want a heartier bite.
2. Can I make vegan drunken noodles ahead of time?
The sauce can be whisked together and stored in the fridge for up to 3 days in advance, which makes weeknight assembly a breeze. The noodles and vegetables are best cooked fresh – rice noodles tend to clump and soften when stored, which affects the final texture.
3. How do I get my tofu extra crispy?
The key is pressing out as much moisture as possible before cooking – even 15-20 minutes of pressing makes a big difference. The cornstarch coating does the rest, creating that golden, crispy exterior that holds up beautifully when tossed in the sauce. Extra-firm tofu is a must here.
4. Can I swap out the vegetables in this plant-based Thai noodle dish?
One of the best things about this quick vegan weeknight dinner is how flexible it is – use whatever vegetables you have on hand. Snap peas, mushrooms, baby bok choy, and zucchini all work beautifully. Just keep the cook times in mind and add heartier vegetables first.
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