1tablespoonhot sauce15 ml, like sriracha, or add more to taste
2tablespoonsrice vinegar30 ml
2tablespoonsoil30 ml, like avocado oil
5-6large garlic clovesfinely chopped
1thai green chilisliced, or add more to taste
2-3stalksscallionschopped in 1-inch pieces
1largecarrotcut into rounds
7-8baby cornsliced in two, I used canned
1/3cupchopped Thai Basil+ more to add later
1.5cupsvegetable brothor you can use water
8ozwide rice noodlesI used Taste of Thai Wide Rice Noodles (Straight Cut)
1cupbroccoli floretssmall florets
In a bowl or glass jar, whisk together all the ingredients for the sauce- dark soy sauce, vegetarian oyster sauce, sriracha, brown sugar and rice vinegar.You may add more hot sauce here as per taste. Set it aside.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.Saute for 2 to 3 minutes until the onions are softened.
Then add the red pepper, carrots and baby corn along with 1/3 cup chopped basil. Stir to combine.
Add the vegetable broth and then the prepared sauce. De-glaze the pot by scrapping the bottom to make sure there's nothing stuck.
Add in the noodles. I add them in a criss-cross pattern with half of them arranged vertically and then remaining horizontally on top. Do not stir the noodles but press slightly with a spatula so that they are little under water.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Cook on high pressure for 4 to 5 minutes if you prefer really soft noodles.Quick release the pressure by manually moving the pressure valve from sealing to venting position.
Open the pot, you will see a lot of liquid, don't worry, the noodles will absorb it all. Use a tong to mix everything together.
Add the broccoli florets (remember to chop them in small pieces) and then cover the pot with a glass lid. Let it remain like that for 5 minutes.
Toss to combine. Add more basil and serve the vegan drunken noodles warm. This dish tastes best when served immediately.
Boil the noodles according to instructions on the package and set aside. Whisk all the ingredients for the sauce in a bowl and set aside.
Heat oil in a pan on medium-high heat. Then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.Saute for 2 to 3 minutes until the onions are softened. Then add all the veggies (including the broccoli) and basil and cook for 3-4 minutes on high heat.
Add the prepared sauce and stir (no need for vegetable stock here). And then toss in the noodles. Stir fry on high heat for 2 minutes after adding the noodles until the sauce is well absorbed by the noodles. Add more thai basil and serve.
I have tested this recipe with wide rice noodles only. If using regular spaghetti, I would recommend cooking for 4 minutes and if using whole wheat spaghetti, probably 6 minutes.
Use tamari in place of regular soy sauce to make this gluten-free.