Drunken Noodles

What’s better than vegan noodles?
Vegan DRUNKEN noodles!
Packed with oodles of veggie goodness, this recipe really packs a punch of goodness. Featuring our Organic Cold Pressed Toasted Sesame Oil for maximum flavour, we just know you’re going to love it.

25 mins

3-4 people

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INGREDIENTS

1 tbsp Mr Organic Toasted Sesame Oil

4 spring onions, sliced

4 large garlic cloves, grated

1 inch fresh ginger, grated

1 chilli, finely sliced

1 large red bell pepper, sliced

1 large carrot, peeled & sliced

125g baby corn

350 ml vegetable stock

300 g udon noodles

150g small broccoli florets

1 tbsp sesame seeds

(optional) a handful of Thai Basil to serve

For the Sauce:

60ml dark soya sauce

60ml hoisin sauce

1 tbsp Mr Organic Toasted Sesame Oil

3 tbsp Mr Organic Agave Syrup

2 tbsp rice vinegar

1 tbsp sriracha

METHOD

In a small bowl, whisk together all ingredients for the sauce: dark soya sauce, hoisin sauce, sesame oil, agave nectar and rice vinegar, then set aside.
Heat the sesame oil in a large non-stick pan over medium/high heat and add the white parts of the spring onions. After 1 minute add the garlic, ginger and chilli and stir to combine.
Next, add the red bell pepper slices, carrots and baby corn. Sauté for 2 minutes, then pour in the vegetable stock and the prepared sauce to deglaze the pan.
Add the udon noodles to the pan and close with a lid. Allow for the dish to cook for 4-5 minutes, then give everything a stir and cook for 4-5 more minutes.
Once the noodles are cooked and the majority of the liquid absorbed, add the broccoli, cook for 2 minutes and then you’re ready to serve your drunken noodles right away!

Chef’s Tip: The noodles are delicious when served with fresh thai basil leaves on top!