Vegan Beef Stir Fry Noodles
Discover the vibrant, savory flavors of this Vegan Beef Stir Fry Noodles recipe—a plant-based twist on the classic favorite! Packed with colorful veggies like bell peppers, carrots, broccoli, and snow peas, and complemented by tender vegan beef strips, this dish delivers a perfect balance of texture and nutrition. A bold sauce made with soy sauce, ginger, garlic, sriracha, and vegetable broth creates layers of umami goodness, while rice noodles tie everything together in a quick and satisfying meal. Ready in just 35 minutes, this recipe is ideal for busy weeknights and makes four generous servings. Topped with toasted sesame seeds and fresh spring onions, it’s an irresistible crowd-pleaser that’s as delicious as it is easy to prepare. Perfect for those searching for vegan stir fry noodles, meatless dinners, or plant-based comfort food!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 200 grams vegan beef strips
- 1 medium bell pepper
- 1 medium carrot
- 150 grams broccoli florets
- 100 grams snow peas
- 2 spring onions
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 100 milliliters vegetable broth
- 1 teaspoon sriracha sauce
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Instructions
Start by preparing the rice noodles according to the package instructions, then drain and set aside.
Slice the bell pepper and carrot into thin strips. Chop the spring onions, separating the white and green parts. Mince the garlic and ginger.
In a small bowl, mix together the soy sauce, vegetable broth, sriracha sauce, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the vegan beef strips and stir-fry for about 3-4 minutes until they are golden brown. Remove them from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic, ginger, and white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, bell pepper, carrot, and snow peas to the pan. Stir-fry the vegetables for 5-6 minutes, until they are just tender.
Return the vegan beef strips to the pan and pour the soy sauce mixture over the ingredients. Stir well to combine, cooking for an additional 2-3 minutes until the sauce thickens.
Add the cooked rice noodles to the pan, drizzle with sesame oil, and toss everything gently to combine.
Season with black pepper to taste, and sprinkle the dish with green parts of the spring onions and toasted sesame seeds before serving.
Serve immediately while the dish is hot and enjoy your flavorful Vegan Beef Stir Fry Noodles!
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 20.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2222 mg | 47% | |
*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.
