Easy VGN & GF Slam Dunk Drunken Noodles
Asian street food is one of my go-to cuisines. Surprisingly, many of their dishes are both VG & GF or you can customize classic dishes with minimal changes easily.
Most of my favorite dishes such as drunken noodles are made with rice noodles making in GF approved. These noodles are a great make-ahead meal and store in the fridge for 3-5 days.
The key to this dish is the sauce. You can sub brown sugar for agave if you’d prefer however taste the sauce as you go so that you can reach your desired sweetness. For the noodles, you can add in red peppers or a protein base to make this a more nutrient dense meal.
Easy VGN & GF Slam Dunk Drunken Noodles
Serves 4
Noodles
- 1/2 package of wide rice noodles
- 4 garlic cloves
- 1 inch fresh ginger, chopped
- 3 green onions, chopped
- 1 cup Thai basil, chopped
- 2 cup frozen peas
- 2 cups shredded carros
- olive oil
- chopped peanuts (optional)
- lime wedges (optional)
Soy Sauce Mixture
- 1/4 cup Tamari soy sauce
- 1/4 cup ponzu sauce (Wan Ja Shan is the gf brand)
- 1/4 cup agave nectar
Method
- Cook noodles in boiling water for 2-3 minutes, they should be a bit chewy still
- While noodles are cooking, stir all soy sauce mixture ingredients together in a whisking bowl & set aside
- Heat olive oil in a large pan on medium/high heat. Add the copped garlic and ginger. Let cook for 1 minute then add the green onion, peas, and carrots.
- Add noodles to the same pan with the vegetables. Stir to evenly coat noodles and vegetables. After 3–5 minutes, add in basil
- Reduce the heat to medium and add the soy sauce mixture
- Divide into bowls then serve with chopped peanuts and lime wedges
