Spicy Basil Noodles (Vegan Drunken Noodles

• Produce

  • 1 Bell pepper
  • 6 Cherry tomatoes
  • 3 cloves Garlic
  • 2 Red chili peppers
  • 2 Shallots
  • 2 cup Snap peas
  • 1 cup Thai basil, loosely packed
  • 1/2 White or yellow onion, cut into 4 pieces
  • 1 Zucchini

• Condiments

  • 1 tbsp Lime juice
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 14 oz Stir-fry noodles

• Baking & Spices

  • 2 1/2 tsp Coconut sugar
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 Neutral cooking oil

• Other

  • (optional but recommended ½ tsp. tamarind paste

Found on yupitsvegan.com

Description

Ingredients

• 2 shallots, diced
• 3 cloves garlic, minced
• 2 red chili peppers, diced (more to taste)
• 3 tb. soy sauce
• 2 and ½ tsp. coconut sugar (more to taste)
• 1 tb. lime juice
• (optional but recommended) ½ tsp. tamarind paste
• ¼ tsp. white pepper (to taste; or black pepper)
• neutral cooking oil, about 1 tb. (I used grapeseed oil)
• ½ white or yellow onion, cut into 4 pieces
• 6-8 cherry tomatoes, quartered
• about 2 c. trimmed snap peas, halved (or quartered for larger beans)
• 1 bell pepper, cut into small strips
• 1 zucchini, sliced into quarter moons
• ~14 oz. stir-fry noodles, pre-boiled if needed
• 1 c. loosely packed Thai basil leaves (see notes for substitution), roughly chopped (measure before chopping)

Directions

• Use a blender or a mortar and pestle to combine the shallots, garlic, and chilis into a paste.
• Whisk together the soy sauce, coconut sugar, lime juice, tamarind paste, and white pepper, and set aside.
• In a large frying pan, heat some oil over medium-high heat. Add the paste from step 1, and cook for 1-2 minutes, stirring frequently, until the mixture has softened and thickened slightly.
• Add the pieces of onion and tomato and cook for another 2-3 minutes, until the onion is slightly soft.
• Add the sauce ingredients, green beans, bell pepper, and zucchini, and stir. Partially cover the pan and cook for about 5 minutes, or until the vegetables are crisp-tender. Stir occasionally.
• Add the noodles, stir, and cook for about 2 more minutes, still over medium-high heat, until the noodles are hot and coated in sauce.
• Turn off the heat and stir in the basil leaves. Partially cover the pan and let the basil wilt, about 1 minute.
• Serve immediately.