Vegan Stir-Fried Noodles with Beef and Vegetables
Savor the vibrant flavors of this Vegan Stir-Fried Noodles with Beef and Vegetables recipe, a plant-based twist on a classic favorite. Featuring gluten-free rice noodles, hearty vegan beef strips, and a colorful medley of fresh vegetables like broccoli, carrots, and red bell peppers, this dish is packed with nutrients and irresistible textures. The homemade savory-sweet sauce, made with soy sauce, hoisin, maple syrup, and fragrant garlic and ginger, perfectly coats every bite, ensuring maximum flavor in every forkful. Ready in just 30 minutes, this quick and easy vegan noodle recipe is perfect for busy weeknights or impressing guests at dinner. Garnished with crunchy sesame seeds and fresh green onions, it’s a deliciously wholesome meal that’s both vegan and gluten-free.
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 1 cup Vegan beef strips
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced thin
- 1 cup Broccoli florets
- 3 tablespoons Soy sauce (ensure gluten-free if needed)
- 2 tablespoons Hoisin sauce (vegan and gluten-free)
- 1 teaspoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the gluten-free rice noodles according to package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.
In a small mixing bowl, combine the soy sauce, hoisin sauce, maple syrup, cornstarch, and water. Whisk until smooth and set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the vegan beef strips and stir-fry for 2-3 minutes until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
Add the julienned carrots, red bell pepper slices, and broccoli florets to the skillet. Sprinkle with salt and pepper and stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the vegan beef strips to the skillet and mix with the vegetables.
Pour the prepared sauce into the skillet and stir to coat all the ingredients evenly. Cook for 1-2 minutes until the sauce thickens slightly.
Add the cooked rice noodles to the skillet and toss gently to combine everything thoroughly.
Sprinkle with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your vegan stir-fried noodles with beef and vegetables!
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 29.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1842 mg | 39% | |
*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.
