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Five Spice Drunken Noodles Recipe


  • 8 oz. wide rice noodles

For the Sauce:

  • ¼ cup vegetable broth
  • 3 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • Asian chili paste to taste (optional)
  • 1 tsp. cornstarch
  • ¼ tsp. Chinese five spice powder

For the Tofu:

  • 1 tbsp. vegetable oil
  • 1 lb. extra firm tofu, drained, pressed at least 20 minutes, and cut into ½ inch cubes

For the Drunken Noodles:

  • 2 tbsp. vegetable oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1-2 jalapeño peppers (or other hot pepper of choice), sliced
  • 1 red bell pepper, cut into strips
  • 2 scallions, chopped
  • ½ cup fresh basil leaves, packed


Prepare the Noodles:

  1. Bring a large pot of water to a boil. Remove from heat. Add noodles and submerge. Allow to soak until al dente. This normally takes about 5-7 minutes, but refer to package directions. Transfer to colander and rinse well with cold water. Set aside.

Prepare the Sauce:

  1. Stir all sauce ingredients together in a small bowl. Set aside.

Prepare the Tofu:

  1. Coat a large skillet with oil and place over medium-high heat. Add tofu and allow to cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more. Remove from heat and transfer to a plate.

Make the Drunken Noodles:

  1. Place oil in a large skillet and place over high heat. Add shallots, garlic and hot peppers. Stir fry 2 minutes. Add bell pepper strips and stir fry 1 minute more. Add noodles and sauce. Stir fry just until sauce thickens and coats noodles, 1-2 minutes. Mix in scallions, basil and tofu. Remove from heat.
  2. Divide onto plates and serve.


  • Wide rice noodles are available at some supermarkets and most Asian markets. If you can't find them, feel free to sub pad Thai noodles or rice vermicelli.
  • Feel free to season with additional five-spice powder if you like the effect.

Five Spice Drunken Noodles Recipe Five Spice Drunken Noodles Recipe Reviewed by Jarvis Mann on 11:24 AM Rating: 5

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