Name: Vegan Beef & Broccoli Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbsp low sodium soy sauce; 2 tbsp dark soy sauce; 2 tbsp vegan oyster sauce (can be subbed with hoisin sauce); 1 tbsp brown sugar; 1 tbsp chili garlic sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 3 cloves garlic (diced); 1 inch fresh ginger (diced); 3 green onions (diced, whites & greens separated); 12 oz vegan beef crumbles*; 1/4 cup broth (or water); 2 cups broccoli florets; 14 oz udon noodles

These Vegan Beef & Broccoli Noodles are better than takeout and ready in under 30 minutes. The perfect comforting weeknight vegan dinner!

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Noodles, vegan beef crumbles, tasty sauce and veggies? Sign me up! I am never mad about a noodle bowl and this one in particular is SUPER TASTY! You get the best of all worlds - savory noodles and plenty of green veggies. A classic takeout meal turned vegan!

How to make Vegan Beef & Broccoli Noodles

These noodles are incredibly tasty and take less than 30 minutes to bring together. Start by combining the sauce ingredients in a bowl. Next, heat some sesame oil in a pan with garlic, ginger, green onions and vegan beef crumbles. Let this cook down for a few minutes.

Add some broth (or water) to the pan with broccoli florets and cover & steam for 5-7 minutes. I prefer my broccoli on the crunchier side, so I only did 5 minutes.

While the broccoli is steaming, bring a pot of water to a boil and cook the udon noodles for about 60 seconds. Drain the noodles, then add them to the broccoli pan along with the sauce. Toss everything together until combined.

How to serve Vegan Beef & Broccoli Noodles

Serve these up hot, with plenty of green onion on top. Grab your fork or some chop sticks and dig in to these super saucy, tasty noodles.

Feel free to add more and/or different veggies. You can also use a different type of noodle - just be sure to follow the package instructions for cooking.

These noodles make the best leftovers and can be stored in individual containers for a quick next day lunch.

Need more recipe inspo? Check these out:

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5 from 1 vote

Vegan Beef & Broccoli Noodles

These Vegan Beef & Broccoli Noodles are better than takeout and ready in under 30 minutes. The perfect comforting weeknight vegan dinner!

Course Main Course

Cuisine Chinese, Japanese

Keyword broccoli, dinner, noodles, quick dinner, takeout, udon

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 377kcal

Ingredients

FOR THE SAUCE

2 tbsp low sodium soy sauce
2 tbsp dark soy sauce
2 tbsp vegan oyster sauce can be subbed with hoisin sauce
1 tbsp brown sugar
1 tbsp chili garlic sauce
1 tbsp rice vinegar

FOR THE NOODLES

1 tbsp sesame oil
3 cloves garlic diced
1 inch fresh ginger diced
3 green onions diced, whites & greens separated
12 oz vegan beef crumbles*
¼ cup broth or water
2 cups broccoli florets
14 oz udon noodles

Instructions

Add all of the sauce ingredients to a bowl and stir to combine. Set aside.
Heat sesame oil in a pan over medium heat. Add the garlic, ginger and whites of the green onion. Cook for 60 seconds then add the vegan beef crumbles. Break apart with a wooden spoon and cook down for 3 minutes.
Lower heat and add the broth & broccoli and stir to combine. Cover and steam for 5-7 minutes.**
Meanwhile, bring a pot of water to a boil. Add the udon noodles and gently toss with tongs – just until they fall apart (about 60 seconds). Drain and set aside.
Remove the lid from the pan and add the drained noodles and the sauce. Gently toss until everything is coated and combined. Serve with the remaining green onions on top.

Video

Notes

*You can use 6 oz of beef crumbles for a less "meaty" texture. You can also sub cooked lentils if you do not like vegan beef crumbles.

**I like my broccoli on the crunchier side, so I only steamed it for 5 minutes.

Nutrition

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