Tofu Drunken Noodles! Spicy, addictive, super yummy Udon noodles made with Tofu and a ton of veggies. Healthy and thankfully pretty easy to make.
I’m sad to say that although the name of this dish is Tofu Drunken Noodles, no alcohol was actually used here. I suppose I could have added some bourbon or something, maybe next time I will, although it’s true that drunken noodles really have no alcohol in them.
But let me just say this. I. Love. This. Dish. I had leftovers for lunch and dinner today and it was YUMMY. I just love the idea of these noodles. I’ve been craving and wanting to make them for a really long time and finally last night I just said to myself, self you have to do this tonight. So on my way home I stopped by the grocery store and picked up all the veggies I needed and hurried home to start cooking.
When I got home hubs had already grilled some chicken and made a salad so that was the end of that. But after dinner I talked to my mom for about an hour and all during that time I just could not get these drunken noodles out of my head. So at 8 o’clock PM I went downstairs and made this. I had a great excuse. I needed lunch for work today. And I am glad I did!
I do have one warning for you. I added about a tbsp of sriracha sauce to the sauce which might be a bit spicy for some folks, so feel free to cut down on how much you actually use. Now I also used Tofu here because sometimes I just want to eat Tofu, but if the mere thought of eating Tofu turns you off, then by all means use chicken or pork or whatever you fancy. Also I’m not picky on the veggies you use, use whatever you’ve got.
At the end of this ordeal you will be happy. I know you look at the list of ingredients and you wonder what ever happened to my 3 or 4 ingredients recipes, don’t worry about it. Most of the ingredients are veggies, so it really is a pretty easy recipe to make.
- 1 tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp sriracha sauce
- ¼ cup water
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 3 to 4 cups cooked Japanese Udon noodles
- 12 oz (350 g) firm tofu, chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- ½ cup baby corn
- 2 cups broccoli florets
- ½ cup mushrooms, sliced
- ½ cup snap peas
- 2 green onions, chopped
- 1 cup bean sprouts
- freshly ground pepper
- In a small bowl whisk all the sauce ingredients together.
- In a large skillet or a wok heat the olive oil and the sesame oil. Add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell.
- To the skillet add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally.
- Add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit.
- Add the cooked udon noodles to the skillet and pour sauce over the noodles. Toss and remove from heat. Add bean sprouts, freshly ground pepper and green onions.