Vegan Stir-Fried Noodles with Vegetables and Beef

Whip up a flavorful, plant-based feast with this Vegan Stir-Fried Noodles with Vegetables and Beef recipe—a quick and satisfying meal that’s packed with vibrant colors, bold flavors, and wholesome ingredients. Featuring tender vegan noodles, savory plant-based beef crumbles, and a medley of fresh vegetables like broccoli, snap peas, carrots, and red bell peppers, this dish is tossed in a deliciously balanced soy-based stir-fry sauce infused with sesame oil, garlic, and ginger. Perfect for busy weeknights, it comes together in just 30 minutes and is easily customizable to suit your taste. Garnished with green onions and optional sesame seeds, this vegan stir-fry is a nutritious, comforting meal that’s sure to please vegans and non-vegans alike. Whether you’re looking for a quick dinner idea or a satisfying meatless option, this recipe is the perfect blend of convenience and deliciousness! Ⓥ

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Vegan noodles (e.g., rice noodles or wheat-based ramen noodles)
• 8 ounces Plant-based beef (e.g., soy-based or pea protein crumbles)
• 2 cups Broccoli florets
• 1 large Carrot, thinly sliced
• 1 large Red bell pepper, thinly sliced
• 1 cup Snap peas
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 quarter cup Soy sauce (use gluten-free if needed)
• 2 tablespoons Sesame oil
• 2 teaspoons Rice vinegar
• 1 tablespoon Maple syrup
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions, sliced
• 1 tablespoon Sesame seeds (optional, for garnish)

Directions

Step 1

Cook the vegan noodles according to the package instructions. Drain and set aside.

Step 2

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, cornstarch, and water to create the stir-fry sauce. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add a small amount of sesame oil, then add the plant-based beef crumbles. Stir-fry for 3-4 minutes until heated through and lightly browned. Remove from the skillet and set aside.

Step 4

In the same skillet, add a bit more oil if needed. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 5

Add the broccoli florets, carrots, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.

Step 6

Return the cooked plant-based beef to the skillet with the vegetables. Pour in the prepared stir-fry sauce and toss everything together to coat evenly.

Step 7

Add the cooked noodles to the skillet and gently toss to combine with the vegetables and sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 8

Remove the stir-fry from the heat and garnish with sliced green onions and sesame seeds, if desired.

Step 9

Serve warm and enjoy your vegan stir-fried noodles with vegetables and plant-based beef!

Nutrition Facts

Serving size	(1303.3g)

Amount per serving	% Daily Value*
Calories	1438.4

Total Fat 63.0g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 5027.9mg	0%
Total Carbohydrate 159.3g	0%
Dietary Fiber 29.1g	0%
Total Sugars 40.2g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 498.9mg	0%
Iron 21.5mg	0%
Potassium 2143.8mg	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: 38.0%

Protein: 19.3%

Carbs: 42.7%