Drunken Noodles

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

8 ounces rice noodles (wide or pad Thai style, 225g)

2 tablespoons toasted sesame oil or vegetable oil (30ml)

1 small onion (thinly sliced, 70g)

3 garlic cloves (minced)

1 small red Thai chilies (sliced or ⅓ teaspoon chili flakes ~ 0.5g (adjust to heat preference)

1 medium zucchini (sliced into half-moons, 200g)

1 red bell pepper

1 cup holy basil (20g or Thai basil)

5 tablespoons soy sauce (75ml)

1 tablespoon hoisin sauce (15ml or vegetarian oyster sauce)

1 tablespoon brown sugar (12g)

1 tablespoon rice vinegar (15ml)

Directions

Cook the rice noodles according to the package instructions. Drain, rinse under cold water to prevent sticking, and set aside.

In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. Set aside.

Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, garlic, and chili. Sauté for 1-2 minutes until fragrant.

Add zucchini and bell pepper or bok choy. Stir-fry for 3-4 minutes until tender-crisp.

Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss to coat everything evenly. Stir-fry for 1-2 minutes.

Stir in fresh basil leaves and cook for another 30 seconds, until wilted.

Transfer to plates and garnish with lime wedges.

Nutrition

• Calories: 678 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Cholesterol: 0.2 mg
• Sodium: 2867 mg
• Total Carbohydrate: 122 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 12 g