Vegetarian Drunken Noodles #SundayFunday

This is a quick and easy Drunken Noodles recipe.  Drunken Noodles normally have meat or seafood included, however I chose to go vegetarian with this recipe for the Lenten season.  Feel free to add a protein if you like.

The Sunday Funday Bloggers are celebrating National Noodle Month.....

I am hosting this month and asked the others to join me in celebrating National Noodle Month.  I LOVE noodles and I can't wait to try some of the great recipes they are sharing......

• Karen’s Kitchen Stories: Beef Chow Fun 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Irish Whiskey Butter Noodles with Fennel 
• Culinary Cam: Longevity Noodles 
• Sneha’s Recipe: Maggie Noodle & Veggie Cake 
• Amy’s Cooking Adventures: Semolina Soup Noodles 
• A Day in the Life on the Farm: Vegetarian Drunken Noodles

Drunken Noodles originated in Thailand.  It's not clear why they are called Drunken.  Some say it was because when the Chinese made them they used rice wine in the recipe.  Others say that it is because the chef that first made them was drunk and yet another theory is that these noodles are better if you have been drinking.  

I think they are pretty good whether you are sipping wine, a cocktail, water or a soft drink.  I hope you enjoy this recipe as much as we do.

Entrees, Pasta, Vegetarian, Quick, Easy

Entrees, Pasta

Thai

Yield: 3 servings

Author: Wendy Klik

Vegetarian Drunken Noodles

This is a quick and easy Drunken Noodles recipe. Drunken Noodles normally have meat or seafood included, however I chose to go vegetarian with this recipe for the Lenten season. Feel free to add a protein if you like.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 8 oz. Wide rice noodles (I couldn't find any so used rice linguine), cooked per package directions, rinsed under cold water and drained
• 1/4 c. soy sauce
• 2 T. seasoned rice vinegar
• 2 T. oyster sauce
• 1/2 T. Siracha, or more to taste
• 2 T. brown sugar
• 1 T. peanut oil
• 3 cloves garlic, minced
• 1/2 vidalia onion, sliced
• 1 carrot, scraped and cut into rounds
• 1 c. broccoli florets
• 2 mini red bell pepper, seeded and sliced
• 1 bunch basil (thai if you can find it) chopped
• 1 (14 oz) can baby corn, drained

Instructions

1. Whisk together the soy sauce, vinegar, oyster sauce, Siracha and brown sugar. Set aside.
2. Heat the peanut oil in a wok over high heat. Add the garlic and cook for only a few seconds and then add the onions and cook for a minute, stirring constantly.
3. Add the carrots, broccoli and red pepper. Cook and stir for a couple of minutes.
4. Add the noodles, baby corn and sauce to the wok. Cook and stir until noodles are warmed through and the ingredients are coated with the sauce.
5. Stir in the basil and serve.

Nutrition Facts

Calories

563.12

Fat (grams)

7.59 g

Sat. Fat (grams)

1.26 g

Carbs (grams)

116.9 g

Fiber (grams)

8.44 g

Net carbs

108.47 g

Sugar (grams)

22.17 g

Protein (grams)

12.19 g

Sodium (milligrams)

1638.51 mg

Cholesterol (grams)

0 mg

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