Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. An easy and addictive meal!

side view shot of tofu drunken noodles freshly made in a serving platter

I regret to inform you that although the name of this dish is Tofu Drunken Noodles, no alcohol was actually used in the making. Why are they called drunken noodles you ask? One theory is that they are so spicy, people get drunk in the process – trying to quench their thirst. Even though drunken noodles have no alcohol in them, that doesn’t make them any less delicious!

I just love the idea of these noodles – they are so simple to put together and create an outstanding dish that is both flavorful and filling! In my opinion, making your own noodles at home beats take out any day!

overhead shot of tofu drunken noodles in a wok with a wooden spoon inside

The benefits of tofu

Tofu is made from soy bean curds and is an excellent source of protein (especially for vegans and vegetarians) – it also contains all nine essential amino acids!

Tofu is a valuable plant-based source of iron and calcium. A diet that contains a variety of plant-based foods helps contribute to overall health and wellbeing, and lowers the risk of obesity, diabetes and heart disease. It can enhance your skin and hair, boost energy, and help maintain a healthy weight!

If the mere thought of eating Tofu turns you off, then by all means use chicken, beef, pork or whatever you fancy for this recipe!

overhead shot of all the ingredients needed to make tofu drunken noodles

Ingredients in drunken noodles

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Sauce

Sesame Oil – You can substitute for any nut or seed oil. A light oil like vegetable or peanut oil mixed with toasted sesame seeds will work as well.
Soy Sauce – I used low sodium.
Fish Sauce – If you don’t like the taste of fish sauce, you can add extra soy sauce or substitute with tamari.
Brown Sugar – To sweeten the sauce.
Honey – You can substitute with maple syrup or agave.
Sriracha – You can substitute with your favourite hot sauce.
Dark soy sauce – This is slightly sweeter than regular soy sauce, but it’s usually used to darken the color of sauces. If you can’t find it, you can replace it with regular soy sauce. I usually find this in my local Asian store.
Oyster sauce – This sauce is made from oysters and it tastes like a combination of soy sauce and barbecue sauce. You can use hoisin instead.
Garlic – Fresh is best! Minced.
Water

Stir Fry

Sesame Oil – You can substitute for any nut or seed oil.
Olive Oil – You can substitute vegetable oil, sunflower oil, safflower oil or avocado oil.
Udon Noodles – I used cooked, Japanese udon.
Tofu – Firm, chopped into small 1 inch pieces (you can substitute with chicken, shrimp, beef, or pork)
Onion – I used a small onion, thinly sliced.
Bell Pepper – I used a red bell pepper, thinly sliced.
Additional Veggies – I used baby corn, broccoli florets, mushrooms and snap peas.
Green Onion – Chopped.

How to make tofu drunken noodles

Make the Sauce: In a small bowl whisk all the sauce ingredients together.
Cook Tofu and Veggies: In a large skillet or wok heat olive oil and sesame oil. Cook the tofu on all sides over medium-high heat, should take 3 to 5 minutes. You might have to do this in a couple batches. Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally. Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.

overhead shot of tofu drunken noodles in a plate with chopstick laying on the plate

How to serve

Another reason I love these drunken noodles so much is because the ingredients are so interchangeable! You don’t have to use the veggies I listed above – you can use whatever you have at home! Try throwing in some water chestnuts or chopped carrot for a little crunch! One thing you do have to do, eat this hot! The aroma will make you want to eat it before it’s even out of the wok, trust me.

overhead shot of tofu drunken noodles freshly made in a serving platter

Leftovers

Store leftover drunken noodles in an airtight container in the fridge for up to 3-5 days. To reheat, toss in the microwave or back into a skillet/wok until heated through.

You CAN freeze your drunken noodles to have them keep longer but keep in mind they might lose their quality and are best served fresh.

Tofu Drunken Noodles