Ingredients
Equipment
Method
- Place the soy curls in a bowl with the hot vegetable broth and let stand for 10 minutes. Drain well and gently squeeze out excess liquid.
- Whisk together the white wine, tamari, sesame oil, lime juice, garlic powder and white pepper. Toss with the rehydrated soy curls until evenly coated. Refrigerate and marinate for at least 30 minutes or up to 2 hours.
- Whisk together the tamari, water, maple syrup, lime juice, mushroom sauce, sesame oil, and rice vinegar. Set aside.
- Cook or soak the rice noodles according to package directions, stopping while they're still slightly firmer than you want to eat them. Drain and rinse briefly with cool water. They will finish cooking in the wok.
- Heat a large wok or heavy skillet over medium-high to high heat. Add about half the avocado oil, followed by the marinated soy curls. Spread them out and let them sear before tossing. Cook for 5–7 minutes, until browned at the edges and the excess marinade has cooked away. Transfer to a plate.
- Return the wok to high heat and add the remaining avocado oil. Add the onion and mushrooms and stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
- Add the tomatoes and cook for about 1 minute. Add the garlic and Thai chile and stir-fry for another 20–30 seconds, just until intensely fragrant. Don't allow the garlic to burn.
- Return the browned soy curls to the wok. Add the prepared noodles and pour the drunken noodle sauce around the sides of the hot wok.
- Toss continuously over high heat for 2–3 minutes. Allow portions of the noodles to remain against the hot wok for several seconds between tosses so they develop a little caramelization and absorb the sauce.
- Add the green onions and Thai basil. Toss for another 30–60 seconds, just until the basil wilts and becomes fragrant.
- Taste and adjust with additional lime juice, tamari, or Thai chile as desired. Serve immediately with lime wedges and cilantro, if using.
Nutrition
Notes
Marinating and timing: Allow at least 30 minutes of marinating in addition to the 45-minute preparation and cooking estimate. Refrigerate the marinating soy curls; the longer option is up to two hours.
Soy curls: Drain and gently squeeze the rehydrated curls well before marinating. Less surface moisture helps them brown instead of steaming.
Noodles and heat: Prepare noodles according to their package, stopping while they are slightly firmer than you want to eat. They finish in the wok. Have sauce, vegetables and herbs ready before stir-frying; garlic needs only 20–30 seconds.
Wine and sauces: Choose a vegan dry white wine and vegan mushroom sauce. Cooking reduces the wine but does not guarantee removal of all alcohol. Check rice noodles, tamari, broth and mushroom sauce labels if gluten-free ingredients are needed.
Storage: The sauce can be mixed ahead and refrigerated. Cook noodles close to serving for the best texture. Refrigerate leftovers promptly at 40°F (4°C) or below, use within three to four days and reheat to 165°F (74°C).
