Drunken Noodles with Tofu
Stir-fried rice noodles with tofu, vegetables, and a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice Noodles (wide, dried) | 400 | Grams |
| Tofu (firm, cubed) | 500 | Grams |
| Soy Sauce (light) | 4 | Tbsp |
| Oyster Sauce (vegetarian) | 3 | Tbsp |
| Dark Soy Sauce | 2 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Red Chili (sliced) | 2 | Count |
| Onion (medium, sliced) | 1 | Count |
| Bell Pepper (red, sliced) | 1 | Count |
| Basil Leaves (fresh) | 1 | Bunch |
| Vegetable Oil | 3 | Tbsp |
| Lime (cut into wedges) | 1 | Count |
Instructions
- Soak the rice noodles in warm water for 30 minutes until softened, then drain.
- In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, and brown sugar.
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and sliced red chili to the wok, stir-fry for 30 seconds.
- Add cubed tofu to the wok and stir-fry until golden brown on all sides.
- Add sliced onion and bell pepper to the wok, stir-fry for 2-3 minutes until vegetables are tender.
- Add the drained rice noodles and sauce mixture to the wok, toss to combine and heat through.
- Add fresh basil leaves, toss everything together for another minute.
- Serve the drunken noodles hot, garnished with lime wedges on the side.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
Wok