Vegan Drunken Noodles

Ingredients

• 227 grams dried rice noodles
• 60 ml plant-based oyster sauce
• 60 ml soy sauce
• 15 ml maple syrup
• 1 teaspoon white sugar
• 30 ml cold water
• 30 ml vegetable oil
• 5 ml sesame oil
• 1 cup shallots, thinly sliced
• 6 teaspoons chile padi (bird's eye chiles), thinly sliced
• 4 cloves garlic, minced
• 340 grams firm tofu, cut into strips
• 450 grams Chinese broccoli, sliced
• 4 green onions, thinly sliced
• 1 cup fresh Thai basil leaves

Directions

1. Gather the ingredients.
2. Soak rice noodles in hot water until flexible, about 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3. Combine plant-based oyster sauce, soy sauce, maple syrup, sugar, and water in a small bowl.
4. Heat vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes.
5. Move the mixture around the outside of the pan to create a space and add tofu. Sear for 1 minute, then combine with the shallot mixture.
6. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
7. Add Chinese broccoli leaves and stir-fry until wilted.
8. Add the drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer.
9. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
10. Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.