Chick’n Drunken Noodles

Tofurky Sesame Garlic Chick’n is the perfect choice for this Thai dish. We stir fry wide rice noodles along with a beautiful array of veggies, add in Sesame Garlic Chick’n, and douse it with a simple, flavorful sauce of vegan hoisin sauce, soy sauce, sesame oil, garlic, ginger, and a little chili paste.

Makes 4 servings

what you’ll need:

⅓ cup tamari or soy sauce
3 tablespoons vegan oyster sauce
2 tablespoons water
1 tablespoon brown sugar
2 teaspoons vegan fish sauce
2 teaspoons sriracha or chili paste

1 (14-ounce) package wide rice noodles
2 tablespoons preferred vegetable oil
2 carrots, julienned (thin strips)
1 red or green bell pepper, thinly sliced
1 tablespoon sesame oil
1 package Tofurky Sesame Garlic Chick’n
3 large garlic cloves, minced
1 teaspoon fresh grated ginger
1 zucchini, halved lengthwise and thinly sliced
1 roma tomato, sliced
3 green onions, chopped
½ cup fresh, roughly chopped Thai Basil leaves

how to make:

1. In a small bowl, whisk to combine tamari, vegan oyster sauce, water, sugar, vegan fish
sauce and sriracha. Set aside.

2. Cook noodles according to package directions.

3. In a wok or large skillet over high heat, warm vegetable oil. Once hot, add carrots and
bell peppers, stirring continuously for 2 minutes. Add sesame oil, Sesame Garlic
Chick’n, garlic, ginger, zucchini, tomato and half of the green onions. Fry, stirring
continuously, for an additional 2 minutes.

4. Add noodles, chick’n and reserved sauce to the pan. Toss until noodles are thoroughly
coated and warmed through. Remove from heat and toss in basil.

5. Transfer to serving plates and top with remaining green onion.