Drunken Noodles

Author: Recipes_kw
3 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Pastas, Side Dishes
Cuisine Asian
Servings 2 Servings


  • Stove


  • 6 oz brown rice noodles no bleached flour
  • 2 1/2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp sriracha NO SODIUM BENZOATE
  • 2 tbsp olive oil extra virgin
  • 1/2 cup red onion sliced
  • 3 cloves garlic finely chopped
  • 1 1/2 cups brocccoli florets
  • 1/2 cup carrot peeled, sliced into rounds
  • 1/2 cup red bell pepper seeded, cut into matchsticks
  • 15 cherry tomatoes halved
  • 1/4 cup cilantro roughly chopped
  • 1 1/2 tsp lime juice fresh squeezed


  • Prepare and cook the noodles as stated on the package directions then set aside for later.
  • Meanwhile, combine the soy sauce, and sriracha in a bowl and whisk.
  • Heat a large skillet or wok with the oil over medium to high heat. Cook the onion until transparent for about 7 minutes, then add garlic and stir. Continue to add the broccoli, carrot, and bell pepper and stir fry until vegetables are crisp tender.
  • Add the tomatoes, drained noodles, and sauce. Stir fry until the sauce is soaked into the dish for about 2 to 3 minutes. Sprinkle the cilantro and lime juice over the noodles then plate. Enjoy!

My Notes

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