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Vegan drunken noodles recipe

Vegan drunken noodles recipe

3 ratings

Created by The Tesco Real Food team

Give this Thai classic a vegan twist with sweet and sticky marinated tofu. Add to wide rice noodles and veggies with a glossy hoisin sauce for a speedy dinner. See method

Ingredients

  • 200g wide rice noodles
  • 3 tbsp reduced-salt soy sauce
  • 1 tbsp light brown sugar
  • 2 tbsp hoisin dipping sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp cornflour
  • 399g pack Plant Chef organic firm tofu, drained and cut into 1cm cubes
  • 2 tbsp vegetable oil
  • 4 large cloves garlic, finely sliced
  • 5cm piece ginger, thinly sliced into matchsticks
  • 1 red chilli, deseeded and thinly sliced
  • 1 onion, thinly sliced
  • 1 bunch spring onions, trimmed and cut into 5cm lengths
  • 130g pack baby corn, halved lengthways
  • 30g fresh basil, leaves picked
1 of your 5 a day and a source of protein

Each serving contains

  • Energy

    1620kj
    386kcal     19%

  • Fat

    12g 17%

  • Saturates

    1g 7%

  • Sugars

    12g 14%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 53.7g Protein 12.8g Fibre 5g

Method

  1. Cook the noodles according to packet instructions.
  2. Mix the soy sauce, sugar, hoisin sauce and rice wine vinegar together until well combined. Pour half of the sauce into a separate bowl and whisk in the cornflour until smooth, followed by 100ml water. Add the tofu to the second bowl and set aside to marinate.
  3. Heat the oil in a large frying pan or wok over a medium-high heat. Add the garlic, ginger, red chilli and onion and cook for 2 mins, stirring frequently, until starting to soften. Add the spring onion and baby corn and cook for 2 mins longer, then toss through the noodles and cornflour sauce. Cook for 2 mins, then toss through the tofu and basil and serve immediately.

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