Trader Joe's Vegan Bulgogi Stir-Fry
This Trader Joe's Vegan Bulgogi Stir-Fry is a one-pot dinner that comes together in just 30 minutes. Perfect for a weeknight!
Equipment
Ingredients
FOR THE SAUCE
- 1/3 cup low sodium soy sauce or sub tamari
- 3 tablespoons agave or sub maple syrup
- 1-2 tablespoons gochujang I used Trader Joe's
- 1.5 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
FOR THE STIR-FRY
- 2 tablespoons oil I used avocado oil
- 1 package Trader Joe's Vegan Bulgogi frozen section
- 8 ounces fresh green beans trimmed & cut in 1/2
- 2 green onions diced, whites & greens separated
- 1 package Trader Joe's Thai wheat noodles or sub 1 pound fresh udon
Instructions
- Combine the sauce ingredients in a bowl and whisk to combine. Set aside.
- Heat the oil in a large skillet over medium heat. Add the frozen bulgogi, cover and lower the heat slightly. Remove the lid after a couple of minutes and toss to separate the bulgogi pieces. Add 1/3 of the sauce and continue to cook until the bulgogi pieces are charred. Remove from the heat and place the empty skillet back on the stove.
- Add the green beans, whites of the green onions, the noodles and 1/3 of the sauce. Cover and allow to steam for a couple minutes. Remove the lid and gently toss the noodles - don't force them to separate or they will just break apart. Cover and allow to steam for a couple more minutes.
- Once the noodles have separated and the green beans are cooked to your liking, add the bulgogi back to the skillet with the rest of the sauce. Toss until everything is heated through.
- Serve hot with the remaining green onion on top.
Notes
- Don't have a Trader Joe's? Sub fresh udon noodles and Beyond Meat steak tips.
- Switch up the veggies and/or protein - broccoli, bok choy or a pre-made stir-fry veggie mix. Sub the vegan meat with tofu!
Nutrition
Calories: 589kcal | Carbohydrates: 79g | Protein: 23g | Fat: 21g