Thai take-out at home is easy when these spicy salty delicious drunken noodles with tofu and peppers are on the menu!



In the words of Austin Powers.

I think I lost my mojo.

Somewhere in-between box number 23 of the cookbooks the.boy insisted that I probably wouldn’t need for the next week or so (<–LIAR) and an extra large pitcher of sangria that was meant for five, but that we shared between the two of us, I’m really hoping that I either misplaced it in my highly tipsy state or that it got packed.

In the.boy’s highly tipsy state.

Either way, I have not felt like cooking a single thing in the past week. Which, if you know me, is not only blasphemous, but highly uncharacteristic.

Someone should probably take my temperature.

Or pry the pitcher of sangria from my hands.

Or pack my whole apartment for me.

(Hey, it was worth a try.)

Luckily, these drunken noodles don’t require much mojo or motivation, just a hot wok, a few handfuls of veggies, and less than a half hour of our time.

The end result is so salty spicy deceptively similar to the addictive concoction that comes in our local take-out box, that we might never reach for the fast food menu again.

That pitcher of sangria, though? I make no promises.

Drunken Noodles with Tofu and Peppers Print Thai take-out at home is easy when these spicy salty delicious drunken noodles with tofu and peppers are on the menu! Yield: 4 servings Ingredients ¼ cup canola oil

12 oz extra firm tofu, patted dry and cut into ½-inch cubes

1 red bell pepper, seeded and thinly sliced

1 thai chili pepper, seeded and minced

2 cloves garlic, minced

1 lb string beans, trimmed and cut into 1-inch lengths

3 tbsp soy sauce

3 tbsp hoisin sauce

1½ tsp gochujang

1 tbsp sesame oil

1 lb wide rice noodles Instructions Bring a large pot of water to a boil. Meanwhile, heat the canola oil in a large wok. Add the tofu to the pan and fry, turning a few times, until browned on all sides. Add the red bell pepper, chili pepper. garlic, and string beans to the pan. Saute for 4-5 minutes, or until crisp tender. Meanwhile, in a separate bowl, stir together the soy sauce, hoisin sauce, gochujang, and sesame oil. Add to the wok and stir until all the veggies are covered in it. Cook the rice noodles according to package directions. Drain and add to the wok. Saute for a few minutes and then serve with extra gochujang and soy sauce for seasoning. Notes An Eats Well With Others Original Nutrition Information Serving size: 1 bowl 3.5.3208

For more take-out at home, check out these:

Vegetable Fried Rice

Pad See Ew

Bok Choy and Baked Tofu Stir Fry in Citrus Ginger Sauce

From Around the Web:

Chinese Five Spice Vegetable and Noodle Stir Fry from The Tastespace

Shredded Tofu Stir Fry from Food and Wine

Spicy Kale and Coconut Stir Fry from Cookie+Kate

Kimchi Fried Rice from Healthy Delicious

General Tso’s (Not) Chicken Bowls from Oh My Veggies