Drunken Noodles (or Zoodles)
Drunken Noodles are a spicy favorite in my house. They are very versatile in that you can use a wide variety of combinations of vegetables and protein. In this recipe I use tofu but provide alternatives for chicken or shrimp. I also use Udon noodles in this recipe but provide instructions for using Zoodles as well.
The Udon Noodles I use in this recipe are pre-cooked and can be found at most Asian grocery stores. They have a lot of body and “teeth” to them and are much thicker than regular noodles. If you can’t find them, you can use regular Udon noodles or even spaghetti noodles as a replacement. Cook the noodles per the package instructions prior to adding them in.
If you need help with spiralizing the zucchini to make Zoodles, I have two helpful hints:
- You can buy Zoodles pre-spiraled at most grocery stores. They typically have them in the pre-packaged section of the produce department. Alternatively I’ve seen frozen Zoodles as well, although I’ve never tried them.
- Use a Spiralizer to get the best Zoodles. If you don’t have a Spiralizer, or don’t want one, you can just a standard peeler as well. It might not give you the same consistency as a Spiralizer, but it’ll work well enough. If you want to buy a Spiralizer, I found this one on Amazon and absolutely love it: Spiralizer
- 12 ounces extra firm tofu pressed
- 1 tbsp low sodium soy sauce
- 1 tsp olive oil
- 1 tbsp corn starch
- 1 tbsp sesame oil
- 1/4 cup low sodium soy sauce
- 1 tbsp Asian fish sauce
- 1 tbsp brown sugar unpacked
- 1 tbsp honey
- 1 tbsp sriracha
- 1/4 cup water
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 medium red bell pepper chopped
- 1/2 cup mushrooms fresh
- 2 cups broccoli
- 1/2 cup snow peas
- 4 ounces udon noodles Japanese style, already cooked
- 2 medium scallions chopped
- 2 medium zucchini, spiralized Instead of Udon Noodles
- 12 ounces chicken breast, raw, diced into bite sized pieces Instead of Tofu
- 12 ounces shrimp, raw, de-veined and de-shelled Instead of Tofu
Prepare the Baked Tofu
- Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Press tofu block to remove as much water as possible.
- Slice tofu block into cubes, about 1 inch square, and add to medium sized bowl. Add 1 Tbsp soy sauce, 1 tsp olive oil, and 1 Tbsp cornstarch and stir until no dry spots of cornstarch can be seen on the tofu.
- Transfer tofu to baking sheet and bake for 25 minutes or until golden brown.
Prepare the Drunken Noodles
- In a small bowl, add in all sauce ingredients and whisk together thoroughly. Set aside.
- In a large skillet, heat sesame oil and olive oil over medium heat. Add garlic and onions and cook until garlic is fragrant.
- Add pepper and mushrooms. Allow to cook for 2 to 3 minutes or until they begin to soften.NOTE: If using chicken or shrimp instead of tofu, add to skillet now. You may need to add a few more minutes of cook time to allow them to cook thoroughly.
- Add broccoli and snow peas and cook for an additional 2 to 3 minutes.
- Add baked tofu and noodles to the pan. Pour sauce over tofu, noodle, and vegetables and stir to coat everything thoroughly. Cook for about a minute.NOTE: If using Zoodles instead of Udon Noodles, cook for approximately 2-3 minutes to allow zucchini to cook thoroughly
- Remove from heat. Divide into 4 equal servings. Top each serving with chopped scallions. Serve immediately.
- To save points, you can use Zoodles (zucchini noodles) instead of the Udon Noodles. You may need to cook them a bit longer than you do the Udon noodles - approximately 2 to 3 minutes additional until soft.
- If you don't want to use tofu, you can substitute chicken or shrimp in like quantities. Skip the Baked Tofu section of the recipe and add in as noted in the directions.
- Freestyle - 6 SP (using Udon Noodles) 4 SP (using Zoodles)
- Beyond the Scale/Smart Points - 8 SP (using Udon Noodles); 6 SP (using Zoodles)
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