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Drunken Udon Noodles with Tofu
and broccolini / mushrooms

Active: 35 min Total: 35 min
We have a popular version of this Thai take-out favorite in the archives, but we wanted to give it a new twist. This version uses dried Udon noodles, which are easier to find than fresh rice noodles, and a new version of the sweet and savory sauce that accompanies the noodles.

Ingredients

Metric
Servings:
4
Drunken Udon Noodles with Tofu:
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Broccolini - 1 bunch, finely chopped
  • Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
  • Udon noodles, dried - 6 oz (sub dried spaghetti or linguine)
  • Cilantro - 2 Tbsp, chopped
  • Eggs - 2, whisked
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Drunken Noodle Sauce:
  • Garlic - 2 cloves, chopped
  • Ginger (opt) - 2 tsp, grated
  • Brown sugar - 2 Tbsp
  • Soy sauce, low-sodium - 4 Tbsp
  • Water - 2 Tbsp + 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Sriracha (opt) - 1/2 tsp
  • Cornstarch - 2 tsp

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Broccolini - Chop broccolini. (Can be done up to 5 days ahead)
  3. Make sauce - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, soy sauce, first portion of water, vinegar, and Sriracha. (Can be done up to 5 days ahead)
  4. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
  5. Noodles - Cook noodles according to package directions, being careful not to overcook. Drain and cool completely. (If prepping ahead, toss noodles with some cooking oil to help prevent sticking.) (Can be done 1 day ahead)
  6. Cilantro - Chop cilantro.
  7. Eggs - Whisk eggs.
  8. Make slurry - Combine second portion of water and cornstarch.

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Make

  1. Heat a wok with first part of oil over medium-high heat. Add tofu and let cook, without stirring, until golden brown on one side. Once one side is golden brown, flip tofu every couple minutes until evenly golden brown, cooking tofu for about 8 minutes total. Move tofu to one side of the pan and pour eggs into the other side. Scramble eggs until just set. Set tofu and eggs aside and return wok to heat.
  2. Add second part of oil and then broccolini and mushrooms to heated wok. Saute until vegetables are tender, 3 to 5 minutes.
  3. Pour sauce into wok, scraping up any browned bits on the bottom of the pan. Bring sauce to a simmer.
  4. Give cornstarch slurry a stir and add it to sauce. Simmer until sauce starts to thicken slightly, ~1 minute.
  5. Add tofu, eggs, and noodles back to pan and toss everything to combine.
  6. Serve noodles with cilantro on top and some extra Sriracha on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (68)
Gluten-free (5)
Paleo (5)
Vegetarian (22)

53 reviews

Tasty enough, but not super special. Tasted more like beef & broccoli (chicken and broccoli) than like drunken noodles.

By: Sarah
Posted: Jan 12, 2021
Diet: Original
0 Helpful

Really good. I made a cross of the veggie and paleo recipes. Used zoodles in the vegetarian option instead of noodles.

By: Emily
Posted: Aug 28, 2020
Diet: Vegetarian
0 Helpful

Doubled the sauce

By: Karol
Posted: Jul 01, 2020
Diet: Original
0 Helpful

We all loved this!!

By: Megan
Posted: Jun 29, 2020
Diet: Vegetarian
0 Helpful

Should’ve read the reviews! Sauce definitely needs to be doubled. But good other than that!

By: Lisa
Posted: Feb 10, 2020
Diet: Vegetarian
0 Helpful

This turned out so incredibly salty! Inedible.

By: Elizabeth
Posted: Nov 15, 2019
Diet: Original
0 Helpful