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Drunken Noodles in a pan, ready for the family.

Drunken Noodles

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Lunch, Dinner, Mealprep
  • Method: Cooking
  • Cuisine: Vegan, Vegetarian

Description

These Drunken Noodles are better than any take out. Made with simple ingredients and everyone wants eat a second or third plate in no time. A 15 minute meal which is a keeper that you and your family devour on repeat.


Scale

Ingredients

  • 3 cups thick noodles, cooked (use gf, if needed)
  • 4 cloves garlic
  • 2 tbs peanut oil
  • 2 red chilis, finely chopped
  • 1.5 cups mixed veggies (I used broccolini, mushrooms, carrots, bell pepper, and scallions)
For the sauce:
  • 1/3 cup Hoisin sauce
  • 2 Tbs tamari
  • 2 Tbs Ketzap manis
Optional:
  • 2 tbs mirin
  • 2 tsp fresh ginger
  • 1/4 cup basil

Instructions

  1. Heat peanut oil in a skillet or casserole. Add green onions, garlic, bell pepper, mushrooms, broccolini, carrots, and green onions. Fry for around four minutes until the vegetables are slightly softened.
  2. Season with salt and pepper. Mix in cooked noodles, then give Hoisin sauce, ketzap manis, tamari, optional mirin and ginger over everything. Combine all and cook for 5 minutes more until the sauce thickens a bit.
  3. Finally garnish with basil and serve in bowls or on plates.


Nutrition

  • Serving Size: 2.5 cups
  • Calories: 539
  • Sugar: 15.2 g
  • Sodium: 544 mg
  • Fat: 17.4 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 13.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 98.7 g
  • Fiber: 8.6 g
  • Protein: 14.3 g
  • Cholesterol: 0 g

Keywords: vegan, vegetarian, lunch, dinner, leftover noodles, drunken noodles