Vegetarian Beef Kway Teow
Discover a bold and mouthwatering twist on a classic Malaysian favorite with this Vegetarian Beef Kway Teow! Packed with silky flat rice noodles, savory plant-based beef strips, and an aromatic medley of garlic and ginger, this stir-fried noodle dish satisfies all your cravings while staying meat-free. A luscious blend of dark soy, light soy, and hoisin sauce coats each strand, while crunchy bean sprouts, tender baby spinach, and vibrant carrots add texture and freshness. Finished with a hint of white pepper and a burst of lime juice, this quick and easy 35-minute recipe is perfect for weeknight dinners or as the star of your next Asian-inspired feast. Bursting with robust flavors and wholesome ingredients, it's a flavorful plant-based option that even meat-lovers will enjoy!
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Recipe Information
Ingredients
- 400 grams Flat rice noodles
- 200 grams Plant-based beef strips
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Dark soy sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Hoisin sauce
- 100 grams Bean sprouts
- 100 grams Baby spinach
- 2 stalks Scallions
- 1 medium Carrot
- 0.5 teaspoon White pepper
- 1 tablespoon Sesame oil
- 2 tablespoons Oil
- 0.5 teaspoon Salt
- 1 whole Lime
Instructions
Soak the flat rice noodles in a bowl of warm water for 15 minutes until they begin to soften. Drain and set aside.
Peel and mince the garlic and ginger. Thinly slice the scallions and carrot.
In a large wok, heat 2 tablespoons of oil over medium-high heat. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the plant-based beef strips and cook for 5 minutes, stirring occasionally, until they are browned.
Add the sliced carrot and stir-fry for 2 minutes.
Add the drained rice noodles to the wok. Follow with dark soy sauce, light soy sauce, hoisin sauce, and sesame oil. Toss everything together to combine well.
Add the bean sprouts, baby spinach, and scallions. Continue to stir-fry for another 2-3 minutes, letting the vegetables slightly wilt.
Season with white pepper and salt, adjusting to taste.
Squeeze the juice of one lime over the noodle mixture and give everything a final toss.
Serve the Vegetarian Beef Kway Teow hot, garnished with extra lime wedges and additional scallions if desired.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 15.1 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1353 mg | 29% | |
*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.
