Ingredients:

• 1 package of flat rice noodles (preferably thick if you can find a vegan version!)

• 3 teaspoons agave

• 4 tablespoons coco aminos or soy sauce

• 3 tablespoons rice vinegar

• 2 tablespoons sriracha

• 1/4 teaspoon bouillon paste + 1/4 cup water OR 1/4 vegetable broth

• 1.5 - 2 cups chopped basil

• 1 onion

• 4 cloves garlic

• 1-2 red chili

• 1 lemon

• green onion for garnish

• sesame seeds for garnish

• cooking oil (I used sesame)

Recipe:

1. Start by chopping all your veggies - onion, garlic, green onion and basil

2. Next, begin cooking your noodles according to the package - leave them slightly undercooked because they’ll cook more in the drunken noodle sauce. (Pro tip: Pour cold water on your noodles immediately after straining them!)

3. In a bowl, combine your agave, coco aminos, rice vinegar, sriracha, and bullion paste + water

4. In a pot, warm your sesame oil and add in your onion, garlic, and red chili until the onions are translucent

5. Next, add in your noodles and after it is mixed well with your onion-garlic mixture slowly mix in your sauce and basil

6. Bring to a low-heat, cover your pot, and cook for about 5-10 minutes or until the noodles have soaked in most of the sauce

7. Once it is ready, squeeze lemon over your noodles and top with your green onion and sesame seeds

8. Now, grab a bowl and enjoy!