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4.73 from 22 votes

Tofu Drunken Noodles

Tofu Drunken Noodles! Spicy, addictive, super yummy Udon noodles made with Tofu and a ton of veggies. Healthy and thankfully pretty easy to make.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Author: Joanna Cismaru

Ingredients

Sauce

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.