What kind of name is Drunken Noodle for a dish that has absolutely no booze in it? There are several stories I found. Stefen finds the story of the drunk chef who "invents" the dish on a late night drinking binge to be the most appealing (cuz he's never done that- wink wink). Second, it became a popular dish for late night party goers to eat after the bars close down. Third, the dish is so spicy it makes you feel drunk. I like all of the stories and mostly, enjoy making this simple dish at home- with or without a cocktail.
Vegan Drunken Noodle Recipe
Serves 4 -6
- 1/4 Cup Rice Wine Vinegar
- 1/3 Cup Tamari Soy Sauce
- 1/3 Cup Vegetable broth
- 1 Tablespoon Sriracha Hot Sauce (add more to taste)
- 1/4 Cup Brown Sugar
- Juice of 1 Lime
- 2 Tablespoons Sesame seeds
- 2 TablespoonsCorn Starch + 2 Tablespoons Water
- 12-16 oz uncooked Rice Noodles
- 1 Yellow Onion, sliced
- 2 Tablespoons Garlic Powder
- 3 Carrots, peeled and sliced thin
- 1 Orange or Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 4 Roma Tomatoes, chopped
- 1 cup of fresh Thai Basil chopped (can substitute Italian Basil)
- Cook the rice noodles according to instruction on package.
- In a medium sized Pot, combine Rice Wine Vinegar, Soy Sauce, Vegetable Broth, Sriracha Hot Sauce, Brown Sugar, Lime Juice and Sesame seeds. Bring to a simmer.
- Combine the Corn Starch + 2 Tablespoons Waterto create a slurry. Add to the sauce and stir until it begins to thicken
- Add Sauce to cooked noodles and fully coat with the sauce. Set aside.
- In a large saute pan or wok on medium high, saute Onion, Garlic Powder and Carrots.
- Cover with a lid to steam for a minute or two. Remove lid. Cook for 3-4 minutes, total. Add Peppers, Tomatoes and Basil. Cook for 3-4 minutes.
- Add the sauce and noodle mixture and toss all together for a few more minutes until all the flavors are combined.