Tofu Drunken Noodles
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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.
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Tofu Drunken Noodles
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 4
Tofu Drunken Noodles! Spicy, addictive, super yummy Udon noodles made with Tofu and a ton of veggies. Healthy and thankfully pretty easy to make.
Ingredients
Sauce
- 1 tbsp sesame oil
- 1/4 cup low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp sriracha sauce
- 1/4 cup water
Drunken Noodles
- 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
- 1/2 cup baby corn
- 2 cups broccoli florets
- 1/2 cup mushrooms sliced
- 1/2 cup snap peas
- 2 green onions chopped
- 1 cup bean sprouts
- freshly ground pepper
Instructions
- 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.
Marianne says
This looks so good! I love udon 🙂
But I’m almost vegan (haven’t given up milk chocolate and some types of pastries that contain milk/ eggs completely yet) so I was wondering; If you don’t have/ don’t want to use fishsauce and honey, what do recommend as substitutes?
Joanna Cismaru says
A salty broth made, preferably, with mushrooms and a hint of soy sauce should be a perfect substitute.
Desi says
The tofu tasted deliciously, I can’t really describe it other than cake-like. I marinated it in sauce for 1 hour. I also didn’t add any veggies. Since I didn’t have the noodles, I replaced it with thin linguini. I don’t think it worked as well because the pasta didn’t absorb the sauce. I highly recommend this recipe.
Richard Seto says
Easy and fast! Love the sauce, super simple but tastes great.
tiksu says
I have made this two times now. Fast to make and so good. Even my meat lover husband loves this. Great recipe. Greetings from Finland. 🙂
Joanna Cismaru says
Hello Finland! Happy you like the recipe! 🙂
LR says
Just made it, and it’s super delicious! I didn’t have any udon on hand, so I used spaghetti noodles instead, and it came out great. Thanks for sharing!
Karyn says
We have a sesame allergy, any thoughts on what I can use to replace the sesame oil?
Thanks!
Joanna Cismaru says
How about peanut oil or just vegetable oil but you will lose a bit of that sesame flavor.
Kaitlin says
Is it okay to leave out the fish sauce? It’s not an ingredient that I keep in the house much.
Joanna Cismaru says
Sure, you can replace it with soy sauce or Worcestershire sauce.
Erica says
Made these a few times now and it is super easy and tasty. I always make double the sauce and pop heaps more sriracha in. Thank you for this recipe. I don’t have to spend a fortune on Asian takeaway all the time now.
Joanna Cismaru says
My pleasure, I’m so glad you liked it!
Shahed says
Hi! How can I cook the udon noodles?
Joanna Cismaru says
There should be instructions on the udon noodle package on how to cook them. It depends, some come precooked already and in that case you just need to add them to boiling water for about a minute or two until they separate.
Shahed says
Thanks
Debbie says
So yummy! My entire family loved it. Both my daughters, aged 9 & 11 asked me to make it again.
Vivian says
This is sooo good! I substituted some veggies with what I have in my fridge and it turned out great! I also used shiitake mushroom for added Asian flavor and marinated the tofu with the same sauce for a few hours to allow the flavor to seep through the tofu. No doubt, I’ll do this again! Thanks for this recipe!
Kiwi says
For a vegetarian option substitute vegemite or marmite for the fish sauce. It gives the same savory flavor (Which in japanese dishes is called ‘umami’ if I’m remembering correctly) which gives the finished sauce a bit more thickness whereas more soy will just make a watery kind of sauce instead.
Another note for anyone mourning the loss of brown gravy for mashed potatoes- vege/marmite simmered in a vegetable stock with shittake mushrooms and thickened with something like gravy flour gives an almost identical sort of flavor/texture and looks identical!
Nina says
Thank you so much, this recipe is awesome. I make it all the time at home!
Fish sauce isn’t vegetarian, so if you’d like to omit it, then you’d need a salt based subsitute. Fish sauce gives the saltiness to this recipe, so maybe at a little more soy?
Linda says
Thank you for the yummy recipe. My toddler loves it and so do I. Will be my go to recipe for baby girl. Thanks!
Beth says
Sounds good, except “fish sauce” doesn’t sound vegetarian (and I’m pretty sure it’s not). Got any ideas for a good vegetarian substitute for fish sauce?
mamieo says
This recipe for drunken noodles has my mouth watering! Can’t wait to gather all the ingredients to try it myself! Thanks for sharing!
Kulsum says
I made these on Saturday and my family LOVED them!! They have asked me to make them again tonight!!! Thank you!
Lindsey @ American Heritage Cooking says
Dinner tonight!!! Heck yes! I don’t have as many veggies as I’d like to put in like you but I want them now, so sacrifices must be made! YUUMMMM. And I pinned it so everyone else can try it too 🙂
jo says
Thanks Lindsey! 🙂
Jessica says
These look delicious! Reminds me of what I get at my favorite Thai restaurant – pad kee mao
Giselle says
It looks delicious and quick! I cannot wait to try this on a weeknight. Thanks for sharing the recipe!