Vegetarian Beef Rice Noodles
Elevate your weeknight dinner game with this flavor-packed Vegetarian Beef Rice Noodles recipe, a plant-based twist on a classic favorite. Tender rice noodles are tossed in a savory umami sauce made with soy and hoisin, then combined with perfectly seasoned plant-based beef crumbles, crisp broccoli, and sweet red bell peppers. Infused with the aromatic duo of garlic and ginger and brightened by a squeeze of fresh lime juice, every bite is a harmonious balance of flavors and textures. The dish is finished with a sprinkle of fresh cilantro, green onions, and a hint of crushed red pepper flakes for a zesty, mildly spicy kick. Ready in just 35 minutes, this wholesome, vegan-friendly stir-fry is a quick and satisfying meal perfect for busy weeknights or a cozy night in. Whether you're searching for a hearty plant-based noodle recipe, a vegan beef stir-fry, or flavorful Asian-inspired dishes, this recipe has you covered!
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Recipe Information
Ingredients
- 250 grams rice noodles
- 200 grams plant-based beef crumbles
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 green onions, sliced
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon crushed red pepper flakes
- 1 cup vegetable broth
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, combine soy sauce, hoisin sauce, and lime juice. Set aside.
In another small bowl, mix cornstarch and water to form a slurry. Set aside.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the plant-based beef crumbles and cook for 3-4 minutes until browned. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the garlic and ginger, and cook for 30 seconds until fragrant.
Add the red bell pepper and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the plant-based beef crumbles to the pan. Add the prepared soy sauce mixture and vegetable broth. Bring to a simmer.
Slowly stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce has thickened.
Add the cooked rice noodles to the pan and toss to combine, ensuring the noodles are evenly coated with the sauce and vegetables.
Sprinkle with crushed red pepper flakes, sliced green onions, and chopped cilantro before serving.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 19.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1940 mg | 41% | |
*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.
