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Lentils.org

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Thai Basil Lentil Drunken Noodles

Prep Time: 25 Minutes

Total Time: 40 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Sauce
  • ¾ cup (175 mL) low-sodium soy sauce
  • ½ cup (125 mL) vegetarian oyster sauce
  • ⅓ cup (80 mL) brown sugar
  • ¼ cup (60 mL) rice vinegar
  • 2 Tbsp (30 mL) sriracha
  • 2 Tbsp (30 mL) lime juice
  • 1 Tbsp (15 mL) toasted sesame oil
  • Thai Basil Lentil Drunken Noodles
  • 2 Tbsp (30 mL) canola oil
  • 2 cups (500 mL) red bell pepper, thinly sliced
  • 2 cups (500 mL) yellow onion, thinly sliced
  • 2 cups (500 mL) broccoli florets, small cut
  • 2 Tbsp (30 mL) garlic, minced
  • 1 Tbsp (15 mL) ginger, minced
  • 12 cups (3 L) cooked wide rice noodles
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 cup (250 mL) fresh Thai basil leaves
  • Finishing
  • 1 cup (250 mL) green onions, thinly sliced
  • ½ cup (125 mL) fresh Thai basil leaves
  • 10 lime wedges

Directions

  1. To prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, brown sugar, rice vinegar, sriracha, lime juice, and sesame oil. Whisk until sugar is dissolved and set aside.
  2. Heat oil in a large wok or sauté pan over high heat. Add bell pepper, onion, and broccoli and stir-fry for 3–4 minutes until lightly charred but still crisp. Add garlic and ginger and stir-fry for 30 seconds.
  3. Add lentils and approximately half of the drunken noodle sauce. Stir-fry for 2 minutes until lentils are heated through and coated with sauce.
  4. Add noodles and remaining sauce. Toss continuously for 2–3 minutes until the noodles are heated through and evenly coated.
  5. Add 1 cup (250 mL) Thai basil and toss just until wilted. Hold hot for service.
  6. Finish serving portions with green onions, fresh Thai basil, and a lime wedge.
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