Vegetarian Beef Stir Fry Noodles
Craving a takeout-style dinner but want to keep it plant-based? This Vegetarian Beef Stir Fry Noodles recipe is the perfect solution! Featuring tender eggless stir-fry noodles, protein-packed plant-based beef strips, and a vibrant medley of fresh broccoli, carrots, and red bell pepper, this dish is as colorful as it is flavorful. A savory blend of soy sauce, hoisin sauce, and aromatic ginger and garlic gives the recipe an irresistible umami-packed flavor, while a sprinkle of sesame seeds and green onions adds the perfect finishing touch. Ready in just 30 minutes, this quick and easy stir fry is ideal for busy weeknights, providing a wholesome, satisfying meal that’s vegan-friendly and loaded with nutrients. Serve it hot and watch as this dish becomes a new favorite!
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Recipe Information
Ingredients
- 200 grams eggless stir-fry noodles or rice noodles
- 250 grams plant-based beef strips
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 large garlic cloves
- 1 inch piece fresh ginger
- 1 red bell pepper
- 2 medium carrots
- 1 cup broccoli florets
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.25 cup vegetable broth or water
Instructions
Cook the noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the plant-based beef strips to the pan and stir-fry for about 4-5 minutes until browned and heated through. Remove from the pan and set aside.
Add the remaining tablespoon of sesame oil to the same pan.
Mince the garlic cloves and grate the ginger, then add them to the pan and stir-fry for about 30 seconds, until fragrant.
Slice the red bell pepper into thin strips and the carrots into matchsticks. Add them to the pan along with broccoli florets and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the plant-based beef strips to the pan and mix with the vegetables.
In a small bowl, combine soy sauce, hoisin sauce, and vegetable broth or water. Pour the sauce mixture over the stir-fry.
Add the cooked noodles to the pan and toss everything together until the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes.
Slice the green onions and sprinkle them over the stir-fry along with sesame seeds.
Serve immediately, garnished with extra green onions and sesame seeds if desired.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.2 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2037 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.
