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#Tofu noodles skin#
#Tofu noodles full#

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.This RECIPE Make this high-protein salad ahead of time for a quick and healthy dinner.Ĭrispy air fried tofu, paired with crunchy veggies in a tangy dressing, is nothing short of delicious. To reheat, toss in the microwave or back into a skillet/wok until heated through. Store leftover drunken noodles in an airtight container in the fridge for up to 3-5 days. Sprinkle with green onions and serve.Īnother 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. Toss and cook for 2 to 3 minutes then remove from heat.

Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce.

Toss everything together and cook for another 5 minutes. Finally, add the broccoli, baby corn and snap peas. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally. Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. You might have to do this in a couple batches. Cook the tofu on all sides over medium-high heat, should take 3 to 5 minutes.

Cook Tofu and Veggies: In a large skillet or wok heat olive oil and sesame oil.

Make the Sauce: In a small bowl whisk all the sauce ingredients together.

Additional Veggies – I used baby corn, broccoli florets, mushrooms and snap peas.

Bell Pepper – I used a red bell pepper, thinly sliced.

Onion – I used a small onion, thinly sliced.

Tofu – Firm, chopped into small 1 inch pieces (you can substitute with chicken, shrimp, beef, or pork).

Udon Noodles – I used cooked, Japanese udon.

Olive Oil – You can substitute vegetable oil, sunflower oil, safflower oil or avocado oil.

Sesame Oil – You can substitute for any nut or seed oil.

Oyster sauce – This sauce is made from oysters and it tastes like a combination of soy sauce and barbecue sauce.

I usually find this in my local Asian store. If you can’t find it, you can replace it with regular soy sauce.

Dark soy sauce – This is slightly sweeter than regular soy sauce, but it’s usually used to darken the color of sauces.

Sriracha – You can substitute with your favourite hot sauce.

Honey – You can substitute with maple syrup or agave.

Fish Sauce – If you don’t like the taste of fish sauce, you can add extra soy sauce or substitute with tamari.

A light oil like vegetable or peanut oil mixed with toasted sesame seeds will work as well.

#Tofu noodles full#

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 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! Ingredients in drunken noodles

#Tofu noodles skin#

It can enhance your skin and hair, boost energy, and help maintain a healthy weight! 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. Tofu is a valuable plant-based source of iron and calcium. 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! 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! The benefits of tofu Even though drunken noodles have no alcohol in them, that doesn’t make them any less delicious! 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.

I regret to inform you that although the name of this dish is Tofu Drunken Noodles, no alcohol was actually used in the making.

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