Vegetarian Beef Rice Noodles

Savor the bold, umami-packed flavors of Vegetarian Beef Rice Noodles, a plant-based twist on a classic Asian-inspired dish. Tender rice noodles are coated in a rich, saucy blend of soy sauce, hoisin, and lime juice, while savory plant-based beef crumbles and crisp stir-fried vegetables like broccoli and red bell pepper add hearty texture and vibrant color. Infused with the aromatic warmth of garlic and ginger and finished with a sprinkle of fresh cilantro and green onions, this wholesome recipe perfectly balances comfort and nutritional goodness. Quick to prepare in under 35 minutes, it’s ideal for busy weeknights or as a satisfying meatless main course that doesn’t skimp on flavor. Perfect for fans of vegan and vegetarian recipes, easy stir-fry meals, and noodle lovers alike!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams rice noodles
• 200 grams plant-based beef crumbles
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 green onions, sliced
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon crushed red pepper flakes
• 1 cup vegetable broth
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

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

Step 2

In a small bowl, combine soy sauce, hoisin sauce, and lime juice. Set aside.

Step 3

In another small bowl, mix cornstarch and water to form a slurry. Set aside.

Step 4

Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the plant-based beef crumbles and cook for 3-4 minutes until browned. Remove from the pan and set aside.

Step 5

In the same pan, add the remaining 1 tablespoon of sesame oil. Add the garlic and ginger, and cook for 30 seconds until fragrant.

Step 6

Add the red bell pepper and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 7

Return the plant-based beef crumbles to the pan. Add the prepared soy sauce mixture and vegetable broth. Bring to a simmer.

Step 8

Slowly stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce has thickened.

Step 9

Add the cooked rice noodles to the pan and toss to combine, ensuring the noodles are evenly coated with the sauce and vegetables.

Step 10

Sprinkle with crushed red pepper flakes, sliced green onions, and chopped cilantro before serving.

Nutrition Facts

Serving size	(1104.2g)

Amount per serving	% Daily Value*
Calories	1201.6

Total Fat 56.4g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 13.1g
Cholesterol 1.0mg	0%
Sodium 4272.4mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 18.2g	0%
Total Sugars 20.9g
Protein 55.7g	0%

Vitamin D 0IU	0%
Calcium 267.5mg	0%
Iron 10.7mg	0%
Potassium 1636.0mg	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: 40.4%

Protein: 17.7%

Carbs: 41.8%