This recipe is really simple and just involves getting everything together. First cook rice noodles as per instructions on the pack. I normally boil water in a large pan. Take it off the heat and then add the rice noodles. Let them soak till they are cooked yet stay slightly chewy. I had run out of the thick rice noodles. So, I used the thinner ones that I normally use for Pad thai.

It took me about 5 minutes. Meanwhile, I started cooking the veggies in the sauce.

Heat 2 tbsp. peanut oil in a pan. Add 1 finely chopped onion and 3 cloves of garlic minced to it. Brown it for a couple of minutes. Add in the vegetables that you are using. I added broccoli and spring onions or scallions. I also added the chopped chillies and basil leaves (save some for the end).

Then cook it for about 5 minutes till the veggies have softened. If adding protein, add it here. Meanwhile whisk together 2 tbsp. light soy sauce and 2 tbsp. dark soy sauce with 3 tbsp. vegetarian oyster sauce along with 2 tsp. sugar. I also added 2 more tbsp. light soy sauce in place of fish sauce that is traditionally used in this recipe. You can use some Sriracha sauce too for heat but I didn’t.

Now take out your noodles from the hot water and add to the pan along with the sauce. Toss everything together and let it cook down till the noodles absorb the sauce. Mine looks medium brown in colour.

Finally add some more chopped chillies (optional) and fresh basil leaves. Mix well and serve hot. It is really delicious.

Your amazing vegan drunken noodles are ready to serve. Dig in.