Vegan Mongolian Beef Noodles
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!
Servings: 4 people
Calories: 479kcal
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.
Video
Nutrition
Serving: 0.25of dish | Calories: 479kcal | Carbohydrates: 82g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1553mg | Potassium: 397mg | Fiber: 4g | Sugar: 24g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg