Vegetarian Beef Kway Teow

Elevate your noodle game with this irresistible Vegetarian Beef Kway Teow, a plant-based twist on a Malaysian street food classic! This recipe pairs tender flat rice noodles with savory plant-based beef strips, stir-fried to perfection in a tantalizing medley of dark soy sauce, hoisin, and sesame oil. Fresh veggies like crisp bean sprouts, baby spinach, and sweet carrots add vibrant colors and a satisfying crunch, while garlic, ginger, and scallions infuse every bite with fragrant, savory notes. Finished with a zesty squeeze of lime, this hearty yet refreshing dish is ready in just 35 minutes and perfect for weeknight dinners or casual entertaining. Whether you're vegetarian or simply looking for a healthier, meat-free alternative, this stir-fried noodle sensation delivers all the bold flavors you crave!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Flat rice noodles
• 200 grams Plant-based beef strips
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Dark soy sauce
• 1 tablespoon Light soy sauce
• 1 tablespoon Hoisin sauce
• 100 grams Bean sprouts
• 100 grams Baby spinach
• 2 stalks Scallions
• 1 medium Carrot
• 0.5 teaspoon White pepper
• 1 tablespoon Sesame oil
• 2 tablespoons Oil
• 0.5 teaspoon Salt
• 1 whole Lime

Directions

Step 1

Soak the flat rice noodles in a bowl of warm water for 15 minutes until they begin to soften. Drain and set aside.

Step 2

Peel and mince the garlic and ginger. Thinly slice the scallions and carrot.

Step 3

In a large wok, heat 2 tablespoons of oil over medium-high heat. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 4

Add the plant-based beef strips and cook for 5 minutes, stirring occasionally, until they are browned.

Step 5

Add the sliced carrot and stir-fry for 2 minutes.

Step 6

Add the drained rice noodles to the wok. Follow with dark soy sauce, light soy sauce, hoisin sauce, and sesame oil. Toss everything together to combine well.

Step 7

Add the bean sprouts, baby spinach, and scallions. Continue to stir-fry for another 2-3 minutes, letting the vegetables slightly wilt.

Step 8

Season with white pepper and salt, adjusting to taste.

Step 9

Squeeze the juice of one lime over the noodle mixture and give everything a final toss.

Step 10

Serve the Vegetarian Beef Kway Teow hot, garnished with extra lime wedges and additional scallions if desired.

Nutrition Facts

Serving size	(1092g)

Amount per serving	% Daily Value*
Calories	1739.0

Total Fat 64.8g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0.5mg	0%
Sodium 5485.9mg	0%
Total Carbohydrate 224.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 15.1g
Protein 64.5g	0%

Vitamin D 0IU	0%
Calcium 323.0mg	0%
Iron 13.5mg	0%
Potassium 1353.0mg	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: 33.5%

Protein: 14.8%

Carbs: 51.7%