Vegan Drunken Peanut Noodles
Better than takeout vegan drunken noodles with a unique spin.
Servings: 4
Calories: 504kcal
Ingredients
- 12 oz. Rice noodles
- 2 Tablespoons Hoisin sauce, vegan
- 1/4 Cup Vegan Oyster sauce, homemade* or store bought*
- 2 Tablespoons Light soy sauce
- 1 Tablespoon Dark soy sauce
- 1/3 Cup Peanut butter, organic or regular
- 1/4 Cup Water
- 1 Tablespoon Sesame oil
- 4 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 3-4 Small red Chinese or Arbol chilies, dried
- 1 Cup Thai basil, chopped*
Instructions
- Cook the noodles according to package directions. I usually use the soaking option since they will be stir fried as well. Then drain the noodles.
- Whisk together the hoisin, oyster sauce, soy sauces, peanut butter and water in a small mixing bowl until completely combined. Set aside.
- Then, heat the sesame oil on medium high, in a large non-stick skillet or wok.
- Add the garlic, onion, and chilies(using 3-4 depending on how spicy you want it).
- Saute for about 5 minutes, reducing heat as needed until the onions are translucent.
- Now, add the basil to the skillet and saute for another minute.
- Then, add the drained noodles to the skillet and toss to combine.
- Pour the sauce you made over the noodles and then toss to coat the noodles in the sauce.
- Saute for another 3-5 minutes to saute everything together and brown the noodles a bit.
- Taste and adjust seasonings, adding more soy sauce if needed.
- Serve with extra basil if desired, and your favorite protein if you want.
Notes
*Find my recipe for vegan oyster sauce HERE.
*There are also some great vegan oyster sauce brands like Wa Ja Shan.
*If you can't find Thai basil, regular fresh basil will work too!
Nutrition
Calories: 504kcal | Carbohydrates: 82g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1005mg | Potassium: 206mg | Fiber: 3g | Sugar: 4g | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg