Vegan Drunken Noodles

• Vegan
• Gluten free

• Produce

  • 1 small head Broccoli florets
  • 1 Carrot, medium
  • 15 Cherry tomatoes
  • 1 small handful Cilantro, leaves
  • 3 cloves Garlic
  • 1/2 Green pepper
  • 1 small handful Holy basil
  • 2 Large or 3 medium shallots
  • 1 Lime, wedges

• Condiments

  • 1 tbsp Mushroom-flavoured dark soy sauce
  • 1 1/2 tbsp Soy sauce, light

• Pasta & Grains

  • 150 g Medium or wide rice noodles

• Baking & Spices

  • 1/2 Red pepper
  • 1 tbsp Sriracha or other asian chili paste
  • 2 tsp Sugar

Found on cilantroandcitronella.com

Description

Ingredients

• 150 grams (5.3 oz) medium or wide rice noodles
• 3 cloves of garlic, minced
• 2 large or 3 medium shallots, chopped
• Half a red pepper, sliced
• Half a green pepper, sliced
• 1 small head of broccoli florets
• 1 medium carrot, peeled and sliced into circles
• 15 cherry tomatoes, halved
• 1 ½ tablespoons light soy sauce
• 1 tablespoon mushroom-flavoured dark soy sauce (you can sub for light)
• 2 teaspoons sugar
• 1 – 3 tablespoons sriracha or other Asian chili paste (adjust to taste)
• A small handful of holy basil, Thai basil or Italian basil (whichever you have), torn into smaller pieces
• A small handful of cilantro leaves
• Lime wedges, to serve

Directions

• Soak the noodles in warm water until al dente. Drain and run under cold water. Drain again and set aside.
• Heat a wok or large frying pan over medium-high heat. Add a couple tablespoons of water (or oil) and the garlic and shallots. Saute, stirring occasionally, until they are soft and transparent.
• Add the red and green pepper, carrot and broccoli along with another splash of water if necessary and saute until the vegetables are crisp-tender.
• Meanwhile combine the soy sauces, sugar and sriracha in a small bowl.
• Add the cherry tomatoes and noodles to the wok and pour over the sauce. Saute, tossing, for a minute or two until the noodles are heated through. Remove from the heat and stir through about half the basil. Divide into two bowls and top with the remaining basil and cilantro and garnish with lime slices.

Nutrition