Vegan Stir-Fried Noodles with Vegetables and Meat
Elevate your weeknight dinner game with this flavorful Vegan Stir-Fried Noodles with Vegetables and Meat recipe, featuring tender plant-based meat, colorful veggies, and perfectly cooked noodles bathed in a savory, homemade stir-fry sauce. This quick and easy dish combines crispy seitan or tofu, crunchy broccoli, snap peas, sweet carrots, and the bold flavors of ginger and garlic, all tossed in a gluten-free, umami-packed sauce. Ready in just 30 minutes, it's perfect for busy evenings and ideal for those seeking delicious vegan comfort food. Garnished with sesame seeds and fresh green onions, this vibrant stir-fry is as visually appealing as it is satisfying. Whether you’re meal prepping or serving up a hearty dinner, this plant-powered dish has all the right ingredients to impress!
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Recipe Information
Ingredients
- 10 oz Vegan stir-fry noodles (e.g., rice noodles or wheat-based noodles if gluten-free)
- 8 oz Plant-based meat (e.g., seitan, soy curls, or tofu cubes)
- 1.5 cups Broccoli florets
- 1 cup Carrots (sliced into thin matchsticks)
- 1 large Red bell pepper (thinly sliced)
- 1 cup Snap peas
- 3 stalks Green onions (thinly sliced, whites and greens separated)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (minced)
- 2 tbsp Sesame oil
- 3 tbsp Soy sauce (use tamari if gluten-free)
- 2 tbsp Hoisin sauce (use a gluten-free brand if needed)
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup or agave nectar
- 1 tsp Cornstarch
- 2 tbsp Water
- 1 tbsp Sesame seeds (optional for garnish)
Instructions
Cook the vegan stir-fry noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, cornstarch, and water. Set the sauce aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the plant-based meat to the skillet and cook until browned and slightly crispy, about 5-7 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant.
Add the broccoli, carrots, red bell pepper, and snap peas to the skillet. Stir-fry for 5-6 minutes, until the vegetables are tender-crisp.
Return the plant-based meat to the skillet along with the cooked noodles. Pour the sauce over the mixture and toss everything to coat evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and the noodles are heated through.
Remove from heat and garnish with the green parts of the green onions and optional sesame seeds.
Serve immediately and enjoy your vegan stir-fried noodles with vegetables and plant-based meat!
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 61.5 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2474 mg | 53% | |
*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.
