Vegetarian Stir-Fried Noodles with Beef and Vegetables
Elevate your weeknight dinners with this delightful vegetarian stir-fried noodles with beef and vegetables recipe – a vibrant, flavor-packed dish that's quick, nutritious, and incredibly satisfying. Featuring tender lo mein or stir-fry noodles tossed with crisp julienned carrots, bell peppers, earthy mushrooms, and bright broccoli florets, this recipe masterfully balances textures and tastes. The rich vegetarian oyster sauce, soy sauce trio, and a hint of sesame oil create a luscious, savory glaze, while fresh garlic and ginger add an aromatic punch. Perfect for busy schedules, this meal takes only 30 minutes to prepare and is served hot, garnished with green onions and sesame seeds for an extra pop of flavor. Whether you're vegetarian or simply seeking healthier alternatives, this customizable stir-fry is sure to become a household favorite!
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Recipe Information
Ingredients
- 8 oz Lo mein noodles or stir-fry noodles
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce (vegetarian-friendly)
- 1 tsp Dark soy sauce
- 1 tbsp Sesame oil
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 3 units Garlic cloves, minced
- 1 tsp Ginger, minced
- 1 large Carrot, julienned
- 2 units Bell peppers (red and yellow), sliced
- 2 cups Broccoli florets
- 1 cup Mushrooms, sliced
- 2 units Green onions, chopped
- 1 tbsp Toasted sesame seeds (optional, for garnish)
Instructions
Cook the noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, dark soy sauce, sesame oil, and sugar. Set the sauce aside.
Heat a large wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the carrots, bell peppers, and broccoli florets to the wok. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Add the mushrooms to the wok and cook for another 2 minutes.
Push the vegetables to one side of the wok. Add the cooked noodles to the other side along with the sauce you prepared earlier.
Toss everything together in the wok, ensuring the noodles and vegetables are evenly coated with the sauce. Cook for 2-3 minutes, allowing the flavors to combine.
Remove from heat and garnish with chopped green onions and toasted sesame seeds, if desired.
Serve hot and enjoy your Vegetarian Stir-Fried Noodles with Vegetables!
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 36.6 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1884 mg | 40% | |
*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.
