Veg Drunken Noodles Recipe Easy and Flavorful Meal Idea

If you love bold flavors and vibrant dishes, Veg Drunken Noodles are an absolute must-try. This Thai-inspired stir-fry is packed with colorful vegetables, a spicy kick, and silky noodles all tossed in a savory sauce that will have your taste buds dancing.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your rotation, this recipe is perfect for a quick weeknight dinner or a flavorful weekend treat.

The beauty of veg drunken noodles lies in its versatility and the way it balances heat, umami, and freshness. With a few simple ingredients and some easy steps, you can whip up this restaurant-quality dish right at home.

Plus, it’s a fantastic way to use up any veggies in your fridge, making it both delicious and practical.

Why You’ll Love This Recipe

Veg Drunken Noodles are a delightful combination of spicy, savory, and slightly sweet flavors that come together in a satisfying and hearty meal. Here’s why this recipe stands out:

• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy days.
• Customizable: Swap in your favorite vegetables or adjust the spice level to your liking.
• Vegan and Gluten-Free Options: Use rice noodles and tamari instead of soy sauce to make it gluten-free.
• Wholesome and Nutritious: Loaded with fresh vegetables and herbs, this dish is both tasty and healthy.

For more delicious and healthy vegetable dishes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Ingredients

• 8 oz wide rice noodles (preferably fresh or soaked if dry)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, finely chopped
• 1 small onion, thinly sliced
• 1 red bell pepper, julienned
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas or green beans, trimmed
• 2 Thai bird’s eye chilies, sliced (adjust to taste)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp dark soy sauce (for color and depth)
• 1 tbsp oyster sauce or vegetarian oyster sauce
• 1 tsp sugar (palm sugar preferred)
• 1/4 cup fresh Thai basil leaves (or sweet basil)
• 1/2 cup green onions, chopped
• Juice of 1 lime (optional, for serving)

Equipment

• Large wok or deep skillet
• Pot for boiling noodles
• Colander or strainer
• Knife and cutting board
• Mixing bowl
• Cooking spatula or wooden spoon

Instructions

1. Prepare the noodles: If using dried rice noodles, soak them in warm water for about 20 minutes or until soft but still firm. Drain and set aside. Fresh noodles only need a quick rinse.
2. Mix the sauce: In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, and sugar. Stir until the sugar dissolves. Set aside.
3. Heat the wok: Place your wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat evenly.
4. Sauté aromatics: Add the chopped garlic and sliced onions to the hot oil. Stir-fry for about 1 minute until fragrant but not browned.
5. Add vegetables: Toss in the bell pepper, broccoli, carrot, snap peas, and sliced chilies. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
6. Add noodles and sauce: Add the drained noodles to the wok, then pour the prepared sauce over the top. Using tongs or a spatula, gently toss everything together to coat well. Stir-fry for another 2-3 minutes until noodles are heated through and absorb the sauce.
7. Finish with herbs: Turn off the heat and fold in the fresh Thai basil leaves and green onions. Toss gently to combine.
8. Serve: Plate the noodles immediately. If you like, squeeze fresh lime juice on top for a bright, tangy finish.

Tips & Variations

Experiment with your favorite vegetables—baby corn, mushrooms, zucchini, or bok choy all make excellent additions. Adjust the chili quantity depending on your preferred spice level. If you want a protein boost, add tofu or tempeh cubes, lightly pan-fried until golden. For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is vegetarian and gluten-free. Don’t over-soak your noodles; they should be pliable but not mushy to avoid breaking during stir-frying.

For more inspiration on vegetable-based dishes, you might enjoy our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or try the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

Veg drunken noodles are hearty enough to be enjoyed on their own but can be paired beautifully with light sides. Consider serving with a simple cucumber salad dressed in rice vinegar or a side of steamed jasmine rice to soak up any extra sauce.

For a full Thai-inspired meal, accompany with fresh spring rolls or a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

Incorporating Veg Drunken Noodles into your meal plan is a fantastic way to enjoy a spicy, flavorful, and nutritious dish that’s easy to prepare. This recipe highlights the beauty of fresh vegetables and aromatic herbs coming together with perfectly cooked noodles in a savory sauce that’s balanced with just the right amount of heat and sweetness.

Whether you’re a fan of Thai cuisine or simply looking to explore new vegetarian dishes, this recipe delivers on taste and simplicity. Don’t hesitate to get creative with the ingredients and make it your own.

For more exciting recipes to expand your kitchen repertoire, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves. Happy cooking!

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