Vegan Beef Rice Noodles

Savor the bold and satisfying flavors of Vegan Beef Rice Noodles, a plant-based twist on a classic favorite! This quick and easy recipe combines tender rice noodles with succulent vegan beef strips, colorful crisp-tender veggies like broccoli and bell peppers, and a savory, umami-packed sauce infused with soy sauce, sesame oil, and a hint of ginger and garlic. Finished with a splash of lime juice and garnished with fresh cilantro, this dish strikes the perfect balance between vibrant, wholesome, and indulgent. Ready in just 35 minutes, it’s an ideal vegan dinner for busy weeknights or a delightful addition to any Asian-inspired meal spread. Perfectly spiced and irresistibly flavorful, this dairy-free, meat-free recipe will become your new go-to for satisfying cravings with a healthier twist.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 250 grams vegan beef strips
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon ginger
• 2 cloves garlic
• 1 medium red bell pepper
• 1 cup broccoli florets
• 1 medium carrot
• 2 pieces spring onions
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon crushed red pepper flakes
• 1 handful fresh cilantro

Directions

Step 1

Begin by soaking the rice noodles in warm water for about 15 minutes, or until they are soft. Drain and set aside.

Step 2

While the noodles are soaking, prepare the vegetables. Mince the ginger and garlic, slice the red bell pepper into thin strips, chop the broccoli into small florets, and julienne the carrot. Slice the spring onions and chop the cilantro for garnish.

Step 3

Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add the vegan beef strips and sauté for 3-4 minutes, or until lightly browned. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of sesame oil. Add the minced ginger and garlic and sauté for about 1 minute, or until fragrant.

Step 5

Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables for 3-4 minutes, until they are crisp-tender.

Step 6

Return the vegan beef strips to the pan with the vegetables. Pour in the vegetable broth, soy sauce, and sprinkle in the brown sugar and crushed red pepper flakes. Stir well to combine and let simmer for 2 minutes.

Step 7

Add the drained rice noodles to the pan, tossing everything together until the noodles are well coated with the sauce and heated through.

Step 8

Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.

Step 9

Garnish with sliced spring onions and fresh cilantro before serving. Serve hot.

Nutrition Facts

Serving size	(1129.5g)

Amount per serving	% Daily Value*
Calories	1104.4

Total Fat 43.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 12.5g
Cholesterol 0mg	0%
Sodium 3871.2mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 23.9g
Protein 68.6g	0%

Vitamin D 0IU	0%
Calcium 306.5mg	0%
Iron 12.4mg	0%
Potassium 2012.0mg	0%

*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.

Source of Calories

Fat: 34.0%

Protein: 23.6%

Carbs: 42.5%