Vegan Stir-Fried Noodles with Vegetables and Beef
Elevate your weeknight dinners with this delicious Vegan Stir-Fried Noodles with Vegetables and Beef recipe, a harmonious blend of plant-based ingredients and bold Asian-inspired flavors. Featuring tender vegan noodles, protein-packed plant-based beef crumbles, and a vibrant medley of broccoli, snap peas, carrots, and bell peppers, this dish is as nutritious as it is colorful. A fragrant stir-fry sauce made with soy sauce, sesame oil, rice vinegar, and a touch of maple syrup ties everything together perfectly. Ready in just 30 minutes, this quick, gluten-free option is perfect for meals on the go or lavish family dinners. Garnish with green onions and sesame seeds for added flair, and enjoy a wholesome, satisfying meal that’s ideal for vegans and anyone seeking healthy, flavorful comfort food.
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Recipe Information
Ingredients
- 8 ounces Vegan noodles (e.g., rice noodles or wheat-based ramen noodles)
- 8 ounces Plant-based beef (e.g., soy-based or pea protein crumbles)
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 cup Snap peas
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 quarter cup Soy sauce (use gluten-free if needed)
- 2 tablespoons Sesame oil
- 2 teaspoons Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Cook the vegan noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add a small amount of sesame oil, then add the plant-based beef crumbles. Stir-fry for 3-4 minutes until heated through and lightly browned. Remove from the skillet and set aside.
In the same skillet, add a bit more oil if needed. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, carrots, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Return the cooked plant-based beef to the skillet with the vegetables. Pour in the prepared stir-fry sauce and toss everything together to coat evenly.
Add the cooked noodles to the skillet and gently toss to combine with the vegetables and sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove the stir-fry from the heat and garnish with sliced green onions and sesame seeds, if desired.
Serve warm and enjoy your vegan stir-fried noodles with vegetables and plant-based beef!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 38.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2018 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.
