Vegan Beef Rice Noodles
Delight in the bold, savory flavors of Vegan Beef Rice Noodles—a plant-based twist on a classic favorite. This quick and easy recipe combines tender rice noodles with protein-packed vegan beef strips, stir-fried vegetables, and a rich, soy-based sauce infused with garlic, ginger, and sesame oil. The vibrant mix of red bell pepper, broccoli, and carrot adds a refreshing crunch, while the zesty lime juice and fragrant cilantro balance the dish with a burst of freshness. Perfect for a weeknight dinner, this vegan-friendly recipe is ready in just 35 minutes and delivers restaurant-quality results right at home. Click to explore how to create this satisfying and nutritious meal! Keywords: vegan rice noodles, plant-based dinner, easy stir-fry recipe, vegan beef noodles, healthy weeknight meal.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 250 grams vegan beef strips
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger
- 2 cloves garlic
- 1 medium red bell pepper
- 1 cup broccoli florets
- 1 medium carrot
- 2 pieces spring onions
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon crushed red pepper flakes
- 1 handful fresh cilantro
Instructions
Begin by soaking the rice noodles in warm water for about 15 minutes, or until they are soft. Drain and set aside.
While the noodles are soaking, prepare the vegetables. Mince the ginger and garlic, slice the red bell pepper into thin strips, chop the broccoli into small florets, and julienne the carrot. Slice the spring onions and chop the cilantro for garnish.
Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add the vegan beef strips and sauté for 3-4 minutes, or until lightly browned. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the minced ginger and garlic and sauté for about 1 minute, or until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables for 3-4 minutes, until they are crisp-tender.
Return the vegan beef strips to the pan with the vegetables. Pour in the vegetable broth, soy sauce, and sprinkle in the brown sugar and crushed red pepper flakes. Stir well to combine and let simmer for 2 minutes.
Add the drained rice noodles to the pan, tossing everything together until the noodles are well coated with the sauce and heated through.
Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
Garnish with sliced spring onions and fresh cilantro before serving. Serve hot.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 23.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2012 mg | 43% | |
*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.
