Vegan Beef Stir-Fry Noodles
Savor the bold and satisfying flavors of Vegan Beef Stir-Fry Noodles, a plant-based delight that’s perfect for weeknight dinners or meal prep! This recipe swaps traditional beef with soy curls, which are marinated in vegetable broth and pan-fried to achieve a delightfully meaty texture. Tender rice noodles are tossed with a colorful medley of veggies—crisp broccoli, sweet red bell peppers, and crunchy carrots—bringing vibrant flavors and nutrients to every bite. The sesame-soy sauce adds the perfect balance of savory, tangy, and slightly sweet notes, while the drizzle of sesame oil and sprinkle of sesame seeds elevate the dish. Quick and easy to prepare in under 40 minutes, this vegan stir-fry is a wholesome and crowd-pleasing choice for anyone craving a healthy yet indulgent meal. Perfect for those searching for vegan noodle recipes, soy curl recipes, or flavorful stir-fry ideas!
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Recipe Information
Ingredients
- 200 grams Soy curls
- 480 milliliters Low-sodium vegetable broth
- 200 grams Rice noodles
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, sliced
- 150 grams Broccoli florets
- 1 unit Carrot, julienned
- 3 units Green onion, sliced
- 60 milliliters Soy sauce
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 2 tablespoons Sesame seeds
Instructions
Place the soy curls in a large bowl and cover them with the vegetable broth. Set aside to rehydrate for about 10 minutes, then drain and squeeze out any excess liquid.
Cook the rice noodles according to the package instructions, rinse under cold water, and set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the soy curls and sauté until they are golden brown and crispy. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil, then add the minced garlic, red bell pepper, broccoli florets, and julienned carrot. Stir-fry for about 5 minutes, or until the vegetables are just tender.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and cornstarch until smooth.
Return the soy curls to the skillet, add the cooked noodles, and pour the sauce over the top. Toss well to ensure everything is coated evenly and heated through.
Add the sliced green onions and sesame seeds, and give everything one last toss. Remove from heat.
Serve the vegan beef stir-fry noodles hot, optionally garnished with more sesame seeds or sliced green onions.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 47.5 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2823 mg | 60% | |
*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.
