Vegan Drunken Noodles - Vegan and Oil-free Recipes

Name: Vegan Drunken Noodles - Vegan and Oil-free Recipes
Ingredients: 8 oz wide (or extra wide) rice noodles (see note 1); 2 cups soy curls (see note 2); 2 cups vegan chicken broth or vegetable broth (see note 3); 3-4 cloves garlic, minced; 2-4 red Thai chilies, seeded and minced (more or less to taste, omit if preferred) (see note 4); 1 small sweet onion or 2 shallots, sliced; 1 bunch green onions, cut in 2-inch long strips; 1 cup Thai holy basil / Thai basil / sweet basil (see note 5); Neutral high heat oil for cooking if desired, or use water; ¼ cup reduced sodium soy sauce (see note 6) (use GF tamari if needed); ¼ cup dark soy sauce (or 2-3 tablespoons soy sauce / GF tamari + 2-3 teaspoons molasses / other sweetener); 1 tablespoon coconut sugar (or any sugar); 1 tablespoon water

zardyplants.com

Savory, spicy, and a little sweet, these Vegan Drunken Noodles are the ultimate Thai-inspired dish. These noodles are packed with flavor!

View full recipe on zardyplants.com

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Ingredients

8 oz wide (or extra wide) rice noodles (see note 1)
2 cups soy curls (see note 2)
2 cups vegan chicken broth or vegetable broth (see note 3)
3-4 cloves garlic, minced
2-4 red Thai chilies, seeded and minced (more or less to taste, omit if preferred) (see note 4)
1 small sweet onion or 2 shallots, sliced
1 bunch green onions, cut in 2-inch long strips
1 cup Thai holy basil / Thai basil / sweet basil (see note 5)
Neutral high heat oil for cooking if desired, or use water
¼ cup reduced sodium soy sauce (see note 6) (use GF tamari if needed)
¼ cup dark soy sauce (or 2-3 tablespoons soy sauce / GF tamari + 2-3 teaspoons molasses / other sweetener)
1 tablespoon coconut sugar (or any sugar)
1 tablespoon water