Tofu Drunken Noodles

The first time I ever tried Drunken Noodles was at Noodles 102 in Providence, RI. After tasting a bite, I immediately kicked myself for ordering a bowl of noodle soup (which was also delicious) instead of the Drunken Noodles. I knew that I wanted to find a recipe that could satisfy my craving for them. I've tried a few different ones, which has led me to concoct this recipe. Be warned that there are a decent amount of ingredients required, between the sauce and the noodles itself, but once you have them on hand, you can use them for so many more dishes as well.

For the sauce:

• sesame oil
• low-sodium soy sauce
• fish sauce
• brown sugar
• honey
• sriracha sauce (I love spicy food so I always add much, much more)

• water

For the noodles:

• 1 tbsp. sesame oil
• 1 tbsp. olive oil
• 3-4 c. cooked Japanese Udon noodles
• 12 oz. firm tofu, chopped into 1 inch cubes (can be substituted for shrimp, chicken, beef or pork)
• 1 onion, chopped
• 5 cloves garlic, chopped (you can add less if you prefer -- I am a garlicoholic)
• 1 large red bell pepper, thinly sliced
• ½ c. water chestnuts, sliced

• 1 c. baby corn
• 1 c. bean sprouts
• 2 c. broccoli florets
• 1 c. sugar snap peas, ends trimmed
• ½ c. sliced mushrooms
• 1 yellow squash, sliced into half moons

You could really add any vegetables you would like to this dish and it would be great. I know a lot of restaurants serve their noodle dishes with green onions, but I do not care for them so I never add them. I'm sure some asparagus would also be a great addition.

To make the sauce, simply whisk together the following ingredients:

• 1 tbsp. sesame oil
• 1 tbsp. fish sauce
• 1 tbsp. brown sugar
• 1 tbsp. honey
• 1 tbsp. sriracha sauce
• ¼ c. low-sodium soy sauce
• ¼ c. water

and then place the bowl to the side until you are ready to add it to the noodles.

Before you start cooking, you'll want to have all of your ingredients prepped and ready to go.

1. Slice the onion and garlic
2. Wash the mushrooms by patting them dry with a damp paper towel, and then slice them
3. Wash and cut the broccoli into florets
4. Wash and thinly slice the red pepper
5. Wash and trim the ends of the sugar snap peas
6. Wash and cut the squash into half moons
7. Drain and dice the tofu into 1 inch cubes
8. Drain and rinse the baby corn and water chestnuts
9. Rinse off the bean sprouts

Add 1 tbsp. sesame oil and 1 tbsp. olive oil to a large skillet or wok. Turn the stove top onto medium heat. When the oil is heated, add the onions and garlic and cook until the garlic begins to become fragrant. This should only take about a minute.

Add the tofu, bell pepper, and mushrooms. Continue sauteing until the tofu begins to brown, stirring occasionally.

Add the broccoli and squash, continue cooking for a couple of minutes, until the broccoli cooks a little bit.

Add the sugar snap peas, baby corn and water chestnuts until heated.

Add the noodles, sauce and bean sprouts, tossing to coat the noodles and vegetables in sauce.

Remove from heat, serve, and enjoy!