Tofu Drunken Noodle

Tofu Drunken Noodle: Unfortunately, despite the dish’s name—Tofu Drunken Noodles—alcohol was not used during the preparation process. You may wonder why they are dubbed drunken noodles. One hypothesis is that because they are so spicy, people who are attempting to relieve their thirst end up getting wasted. Drunken noodles are still wonderful even though they don’t include any alcohol!

I absolutely adore the concept of these noodles—they’re so easy to prepare and yield a delicious, satisfying meal! I think homemade noodles are always preferable to takeout!

Tofu Drunken Noodle


Vegan Drunken Noodles - Connoisseurus Veg



  • 1 tablespoon sesame oil
  • ¼ cup soy sauce (low sodium)


  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar


  • 1 tablespoon honey
  • 1 tablespoon sriracha sauce


  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce


  • 3 cloves garlic (minced)
  • ½ cup water
Stir Fry


  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil


  • 21 ounces udon noodles (cooked (3 packages, 7 oz package))
  • 12 ounces firm tofu (chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork))


  • 1 small onion (sliced)
  • 1 medium red bell pepper (thinly sliced)


  • ½ cup baby corn
  • 2 cups broccoli florets


  • 1 cup mushrooms (sliced)
  • ½ cup snap peas
  • 2 green onions (chopped)




  • To make the sauce, combine all the ingredients in a small dish and whisk them together.


  • To cook the tofu, add the sesame and olive oils to a large skillet or wok and place over medium-high heat. After adding the tofu, sauté it for three to five minutes, or until it is browned on both sides. This may need to be done in batches.
  • Heat vegetables: Add the onion to the skillet and heat for a further two to three minutes, or until the onion starts to soften. Next, add the bell pepper and mushroom, and continue to sauté, stirring periodically, until the pepper starts to soften and the mushrooms start to brown slightly.


  • Add the snap peas, baby corn, and broccoli last. Add all the ingredients and simmer for an additional five minutes.


  • To finish and serve, add the sauce to the skillet along with the cooked udon noodles. After cooking for two to three minutes, toss and turn off the heat. After adding some green onions, serve.



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Nutrition Information


Serving: 1serving Calories: 497kcal (25%)Carbohydrates: 69g (23%)Protein: 23g (46%)Fat: 17g (26%)Saturated Fat: 2g (13%)Sodium: 2226mg (97%)Potassium: 478mg (14%)Fiber: 8g (33%)Sugar: 19g (21%)Vitamin A: 1490IU (30%)Vitamin C: 94mg (114%)Calcium: 151mg (15%)Iron: 3mg (17%)



  • No work is needed. A wok is not required to make this recipe. If you don’t have a wok, you can just use an extra large skillet with a surface big enough to properly stir fry all the ingredients.


  • Cook the tofu in batches. For the best texture and flavor, you want to properly saute the tofu. This helps to both add flavor by browning and to prevent it from crumbling as you add more ingredients to the pan.


  • Use different veggies and proteins. You can replace the tofu with any meat you like, as well as any vegetables. The only thing I do suggest is using the same amounts as suggested in the recipe in order to have enough sauce.


  • Store leftovers in an airtight container in the fridge for up to 3–5 days. To reheat, toss in the microwave or back into a skillet/wok until heated through.


  • You can freeze your leftover noodles to have them keep longer, but keep in mind they might lose their quality and are best served fresh.




Can I Make vegan Tofu drunken Noodles?


  • Indeed! Simply leave out the fish sauce and make sure the udon noodles you’ve chosen are plant-based.

Can I Leave Out The Sriracha?


  • You can, of course! Although drunken noodles are usually associated with spice, the meal tastes just as good without Sriracha. Keep in mind that cooking is an art form, so feel free to express your creativity.

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