Vegan Ground Beef Noodle Stir Fry

Using Impossible Ground Beef makes this vegan ground beef noodle stir fry delicious and easy to throw together on a weeknight.

An easy noodle dish filled with plant-based goodness

I love a good noodle night, and this vegan ground beef noodle stir fry is quickly rising to the top of my recipe roster. It’s easy to make and is super savory, thanks to Impossible Ground Beef.

What you need

You only need a handful of ingredients for the stir fry and a few extra ingredients for the sauce. Below is a list of what you’ll be using.

• Sauce: This is a combination of low-sodium soy sauce, sriracha, mirin, white miso, roasted sesame paste, and chili garlic sauce. It makes for a savory, rich, spicy sauce that coats the noodles perfectly.
• Protein: I use Impossible Ground Beef, but your favorite plant-based ground beef works well here. Try it with Abbot’s Butcher Ground Beef!
• Veggies: I load this noodle dish up with onion, red bell pepper, frozen edamame, and sliced cabbage. Add your favorite stir fry veggies, like sugar snap peas, grated carrots, or broccoli florets.
• Noodles: I use Ocean’s Halo ramen noodles, but your favorite noodle will be delicious in this. Try it with soba, udon, or rice noodles.

How to make it

Making this vegan ground beef noodle stir fry is relatively simple and no fuss! That’s my kind of weeknight dinner!

• Step 1: Make the sauce and cook the noodles. Before beginning the recipe, whisk together all the ingredients for the sauce and set aside. Bring a pot of water to a boil and cook the noodles according to package directions.
• Step 2: Brown the beef. Fry the Impossible Ground Beef in a little oil for 12–15 minutes until cooked through and well-browned. Transfer to a bowl.
• Step 3: Cook the vegetables. Start with the onion and bell pepper, and then add the edamame.

• Step 4: Finish adding the vegetables. Add the cabbage and return the Impossible Ground Beef to the skillet.
• Step 5: Simmer in the sauce. Pour the sauce over the beef and cabbage and cook for about 5 minutes until it wilts.

• Step 7: Finish the stir fry. Add the cooked noodles and toss to coat. You’re all finished!

Vegan Ground Beef Noodle Stir Fry

Impossible Ground Beef is the star of this savory, spicy vegan beef noodle stir fry.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Servings: 4

Calories: 625kcal

Equipment

• Large skillet
• Medium pot
• Colander

Ingredients

Sauce:

• ¼ cup low-sodium soy sauce
• 2 tablespoons sriracha
• 2 tablespoons mirin
• 2 teaspoons white miso
• 1 teaspoon roasted sesame paste or use sesame oil
• 1 tablespoon chili garlic sauce

Stir fry:

• 1 tablespoon neutral oil
• 12 ounces Impossible Ground Beef
• 1 yellow onion peeled and sliced
• 1 red bell pepper trimmed, seeded, and roughly chopped
• 12 ounces frozen edamame
• 8 ounces green cabbage thinly sliced; or use Napa cabbage

For serving:

• 8 ounces dry ramen noodles or use your favorite noodle
• 2 scallions minced

Instructions

Prepare the sauce:

• Whisk together the sauce until smooth. Taste and adjust the seasonings to your preference. It will seem salty, but this will mellow out once combined with all the ingredients.

Cook the noodles:

• Bring a medium pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, and set aside.

Cook the chicken:

• As you wait for the water to boil, cook the Impossible Ground Beef. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the Impossible Ground Beef and season lightly with salt. Cook for 12–15 minutes until completely cooked. Transfer to a bowl.

Cook the vegetables:

• Add the onion and red bell pepper to the skillet and cook until translucent. Sauté for 6–7 minutes.
• Add the frozen edamame. Cook, breaking up the frozen pieces, for 5–6 minutes until the edamame is bright green.
• Add the sliced cabbage. Return the Impossible Ground Beef to the skillet and pour the sauce on top. Bring to a boil and toss to coat. Cook for 3–5 minutes until the cabbage is wilted.

Finish the noodle stir fry:

• Add the noodles to the skillet and toss to coat for 1–2 minutes to warm them up. Turn off the heat.

To serve:

• Transfer the noodles to a large serving bowl. Serve with minced scallions on top. Enjoy!

Nutrition

Calories: 625kcal | Carbohydrates: 69g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Sodium: 2.549mg | Fiber: 12g | Sugar: 12g