Vegan Beef Chow Fun
Transform your favorite Chinese takeout into a plant-based masterpiece with this Vegan Beef Chow Fun recipe. Featuring tender wide rice noodles, protein-packed vegan beef strips, and a medley of crisp vegetables like mung bean sprouts and optional bell peppers, this dish offers a delightful balance of texture and flavor. Tossed in a savory blend of soy sauce, dark soy sauce, sesame oil, and vegan oyster sauce, it delivers all the iconic umami-rich taste you love, without any of the animal products. Ready in just 35 minutes, this stir-fried noodle recipe is perfect for busy weeknights or when you’re craving a satisfying vegan twist on a classic. Serve it hot with a garnish of green onions for an irresistible combination that’s sure to impress! Keywords: Vegan Beef Chow Fun, vegan Chinese recipes, stir-fried noodles, plant-based dinner ideas.
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Recipe Information
Ingredients
- 400 grams wide rice noodles
- 250 grams vegan beef strips
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 pieces garlic cloves
- 3 stalks green onions
- 100 grams mung bean sprouts
- 1 large bell pepper (optional)
- 2 tablespoons oyster sauce
- 0.5 teaspoon ground black pepper
- 3 tablespoons neutral oil
Instructions
Cook the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to stop cooking. Set aside.
In a small bowl, mix soy sauce, dark soy sauce, sesame oil, cornstarch, and water. Stir well to make the sauce and set aside.
Minced the garlic cloves and slice the green onions into 1-inch pieces, separating the white and green parts. Thinly slice the bell pepper, if using.
In a large skillet or wok, add 1 tablespoon of oil over medium-high heat. Add the vegan beef strips and stir-fry for 3-4 minutes or until they begin to brown. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of oil, then add the white parts of the green onions, garlic, and bell pepper if using. Stir-fry for 2 minutes until fragrant.
Add the mung bean sprouts to the skillet, stir-fry for another minute.
Add the cooked noodles and vegan beef strips back into the skillet. Pour the prepared sauce over the top and gently toss everything together using tongs until well coated and heated through, about 3 minutes.
Add the green parts of the green onions and ground black pepper. Stir to combine.
Serve the Vegan Beef Chow Fun hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 15.1 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
