You will instantly fall in love with these saucy vegan Mongolian beef noodles! So simple to make, yet loaded with flavor! A quick and easy vegan dinner idea!
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Saucy noodles! Who doesn’t love them? These vegan Mongolian beef noodles will have you absolutely in love all over again with a new quick and easy vegan dinner idea.
It’s also budget-friendly as most noodle dishes are.
We made this with longer, thicker noodles, but you can use thin, long noodles
While we prefer to use a ramen style noodle for this recipe, you can make it with any pasta. Longer noodles really do well with the sauce and it creates a more classic Asian take-out style meal, but you are welcome to switch it up!
This is a great way to do take-out at home or to elevate those cheap packages of ramen (instant-noodles) that you have sitting around in your pantry!
Vegan Sesame Garlic Noodle Ingredients:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy vegan sesame garlic noodles recipe:
- Fettuccine noodles – We love the thicker fettuccine noodle with the dish to really soak up the flavors of the sauce and work well with the meatless mixture.
- Vegan Meatless Crumbles – we are using frozen meatless crumbles for this recipe – a brand like Morningstar crumbles works well
- garlic and ginger – we are using fresh versions in this recipe to really make the flavors exploded
- Oil – You can use a neutral oil like grapeseed or a more flavorful one like sesame or olive oil. Either work for this recipe
- Brown sugar – For a little it of sweetness to balance out the savory, umami flavors
- soy sauce – the start of building our sauce flavors, you can never go wrong with soy sauce. Because we want this dish to have the most flavor and be saucy, there is a significant amount of soy sauce in this dish. We prefer to use a low sodium version for this for that reason
- hoisin sauce – for color, thickening, and even more flavor building, this sauce is delicious in this recipe
- cornstarch – this helps to thicken the sauce as it’s cooking
- black pepper and red pepper flakes – for a little kick to this recipe, this is a simple and easy addition
- sesame seeds – for a balance of sesame taste and a texture difference, we love adding these at the end
- green onions – we love adding these at the end for the texture and taste to the overall dish, plus a bit of freshness that’s simple to add
Substitutions and Variations:
- Fettuccine noodles – Other long noodles like ramen or soba, even angel hair will all work well here. Using gluten free noodles as well.
- Vegan Meatless Crumbles – You could also use vegan ground meat. If you don’t want something so processed, you could do TVP, crumbled cauliflower, mushrooms, and more!
- Oil – Make oil free by substituting with more stock
- Brown sugar – you could also use granulated coconut or date sugar as well, or if even saucier, date syrup or agave
- soy sauce – tamari, liquid aminos and coconut aminos are all good substitutes here. Just be mindful of the amount of sodium if you make the swap as we recommend a low sodium version
- cornstarch – arrowroot powder is a good swap for cornstarch
Frequently Asked Questions:
Ramen is made from wheat, so this is not gluten free. You could make a similar meal but use gluten free pasta instead.
Some meatless crumbles contain wheat and/or soy. Use some alternatives listed in the substitutions above or just make saucy noodles if you want to omit!
If you do that, you will also want to make sure to swap the soy sauce for something similar that you can have with your allergens. You can easily swap with coconut aminos. You can also use tamari sauce if you need something gluten free. Alternatively, you could use a no soy, soy sauce. Again be mindful of the sodium content.
Lastly, this dish does contain sesame – Omit them and use something like sunflower seeds for a bit of that texture.
This is completely up to you! We prefer them served hot!
Yes. You can enjoy them right away or let cool and store them and heat back within 3 days.
What other quick vegan dinners ideas could I make?
We have over 45 30-minute or less dinner ideas like the 20 minute vegan spinach and sundried tomato recipe photoed above.
Get all our 30 minute vegan dinner ideas here.
Pin this easy vegan Mongolian beef noodles recipe for later!
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Vegan Mongolian Beef Noodles
Ingredients
- 10 oz fettuccine noodles
- 2 tablespoon oil
- 1 14oz package vegan meatless crumbles
- 1 tablespoon fresh ginger, minced
- 6 cloves garlic, minced
- ½ cup vegetable stock
- ½ cup low sodium soy sauce (see post above for soy free alternatives)
- ⅓ cup brown sugar
- 4 tablespoon hoisin sauce
- ½ teaspoon red pepper flakes OPTIONAL
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoon water
- 4 medium green onions, sliced
- sesame seeds, for garnish
Instructions
- Bring a pot of water to a boil and cook the noodles as directed on package. Drain once finished.
- While cooking, in a large high wall skillet, over medium heat, add the oil. Once hot, cook the crumbles according to package. Use the spatula to break up the crumbles as it cooks. During the last two minutes of cooking crumbles, add the ginger and garlic, stir together.
- To the crumbles add the vegetable stock, soy sauce, brown sugar, hoisin sauce, red pepper flakes (if adding), and black pepper. Stir to combine.
- In a small bowl, combine cornstarch and water. Add it to the crumble mixture. Stir and bring the mixture to a low boil. After the sauce has thickened slightly, add the drained noodles to the skillet. Stir to combine.
- Allow the noodles to sit in the sauce for a few minutes to absorb flavor. Serve hot in bowls and garnish with green onions and sesame seeds if desired.
Another quick, easy and flavorful dish. Will definitely make this again.
Thank you so much! We’re happy to hear you enjoyed the recipe. Quick, easy and flavorful was exactly what we were aiming for!
This was so good, very flavourful! Quick and easy to make. I used veggie ground this time but I may try canned lentils for a healthier version and an even faster option. This recipe is so versatile, I’ll probably try it with mushrooms at some point too. I’ve printed out the recipe and add it to my favourites binder, it’s a keeper!
Yes it’s so versatile like that! We’ve used lentils before and agree it’s delish!