These Peppered ‘Beef’ Stir Fried Noodles are a delicious and fuss-free recipe to add to your arsenal of favorite noodle dishes! Stir fried noodles studded with crispy vegan “beef” and veggies, then smothered in the most delicious peppery sauce. The best part? All you need is about 30 minutes, making this bowl of noods a weeknight lifesaving dinner!

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ingredients and substitutions jump to recipe video step-by-step instructions tips and faqs

Peppered ‘Beef’ Stir Fried Noodles

Looking for a delicious and satisfying meal that doesn’t compromise on flavor? Look no further than this recipe for Peppered ‘Beef’ Stir Fried Noodles! Packed with protein-rich soy curls, vibrant vegetables, and mouthwatering spices, this dish is sure to become a staple in your recipe repertoire. Plus, it’s quick and easy to make, perfect for busy weeknights or lazy weekends.

Grab a drink and let’s get to cookin’ the most delicious peppered beef stir fried noodles!

Ingredients for Peppered Beef Stir Fried Noodles

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

These Peppered ‘Beef’ Stir Fried Noodles are really just a vegan version of beef stir fry with some fresh noodles tossed in for extra volume and carbs. What takes this dish from amazing to downright addicting is the slightly sweet, slightly spicy, peppery asian-inspired sauce! The vegan beef strips soak it up perfectly, and it’s thick enough to coat the noodles impeccably. Let’s break down the ingredients list and explore potential substitutions for each component:

For the ‘Beef’:

• Dehydrated Soy Curls: Soy curls are a great meat substitute due to their chewy texture and ability to absorb flavors. Plus, they’re a great source of protein and fiber! I usually purchase mine directly from the Butler website or on Amazon. If you can’t find soy curls, you can substitute them with seitan strips, tempeh, or store-bought vegan chicken pieces.
• Shaoxing Wine: Shaoxing wine is a type of Chinese rice wine originating from the region of Shaoxing in Zhejiang province, China. It’s a key ingredient in Chinese cooking, known for its unique flavor profile and ability to enhance the taste of various dishes. If you don’t have access to shaoxing wine, you can use sherry wine, mirin, rice vinegar, or even vegetable broth as a substitute.
• Soy Sauce: Soy sauce adds saltiness and umami to the dish. Tamari or coconut aminos can be used as gluten-free alternatives.
• Hoisin Sauce: Hoisin sauce contributes sweetness and richness. If unavailable, you can substitute it with barbecue sauce or a combination of molasses and soy sauce.
• Cornstarch: Cornstarch is used as a thickening agent. Arrowroot powder or tapioca starch can be used as alternatives.
• Salt

Sauce:

• Vegan Beef Broth: Provides a savory base for the sauce. If you don’t have vegan beef broth, you can use vegetable broth or mushroom broth for a similar flavor profile.
• Dark Soy Sauce: Adds color and richness to the sauce. If unavailable, you can omit it.
• Fresh Ground Black Pepper: Provides heat and a distinctive flavor. Adjust the amount based on your spice preference.

Stir Fried Noodles:

• Vegetable oil
• Bell peppers
• Green onion
• Jalapeno
• Garlic
• Fresh Vegan-Friendly Noodles: Use your favorite noodles such as Hokkien, Udon, or rice noodles. If fresh noodles are unavailable, you can use dried noodles, but remember to cook them according to package instructions before adding to the stir fry.

how to make Peppered ‘Beef’ Stir Fried Noodles

4 easy steps and about 25 minutes are all that stand between you and a bowl (or two) of delicious and savory peppered beef stir fried noodles! Here’s how to make ’em:

1. Prepare the ‘Beef’:

Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth. Place the soy curls in a bowl and mix with the with the Shaoxing wine, soy sauce, hoisin, and cornstarch, tossing to thoroughly combine. Place the oil in a large skillet over medium high heat. Once the oil is hot, add the seasoned soy curls and cook, stirring every couple of minutes, until the edges are crisped, 8-10 minutes. Transfer the soy curls to a plate and set aside.

2. prepare the sauce:

Meanwhile, prepare the sauce by whisking together its ingredients in a bowl. Set aside.

3. Stir fry:

Add some oil to the same skillet that you cooked the soy curls in. Once the oil is hot, stir fry your veggies. Pour in the sauce and bring to a simmer, stirring often, until it slightly thickens. Add fresh noodles and mix until they are fully incorporated with the sauce. Continue to stir fry until the noodles are cooked through. Toss in the soy curls and mix until combined.

4. Enjoy:

Serve immediately with fresh green onion and toasted sesame seeds, and enjoy!

Tips and FAQs

• Prepare Ingredients Ahead of Time: To streamline the cooking process, prepare all ingredients before you start cooking. Chop vegetables, soak soy curls, and mix sauces in advance.
• Adjust Spice Level: Control the heat level by adjusting the amount of fresh ground black pepper and jalapenos. If you prefer a milder dish, reduce the amount of pepper and omit or reduce the jalapenos.
• Cook Noodles Al Dente: Be mindful not to overcook the noodles. Cook them al dente according to package instructions to ensure they retain their texture and don’t become mushy when added to the stir fry.
• Crispy ‘Beef’: Achieve a crispy texture for the ‘beef’ by ensuring that the soy curls are well-drained and seasoned before cooking. Cook them in a hot skillet with enough space to allow for proper crisping.

Where can I find shoaxing wine and dark soy sauce? 

I typically find Shaoxing wine and dark soy sauce at my local Asian market or on amazon. If you’re unable to fine Shaoxing wine, you can sub it with equal parts dry sherry, which is found at most grocery stores! This is the brand of Shaoxing wine I typically purchase, and this is the brand of dark soy sauce I usually purchase! While there are many brands I find at my local Asian Market, these are the one’s I buy on amazon as they are budget-friendly, last forever, and I use them in a variety of Asian-inspired dishes!

Can I use frozen vegetables instead of fresh?

While fresh vegetables are recommended for optimal flavor and texture, you can use frozen vegetables if that’s what you have on hand. Just be aware that frozen vegetables may release more moisture during cooking, so adjust cooking time accordingly.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chop the vegetables ahead of time to save time on the day of cooking. However, it’s best to cook the noodles and stir fry just before serving to ensure they are fresh and flavorful.

Storage and Reheating Instructions:

• Storage: Store any leftover stir-fried noodles in an airtight container in the refrigerator for up to 2-3 days. Store the crispy ‘beef’ separately from the noodles and vegetables to maintain its texture.
• Reheating: Reheat the stir-fried noodles in a skillet over medium heat, adding a splash of water or additional sauce if needed to prevent them from drying out. Alternatively, you can reheat individual portions in the microwave until heated through.
• Crispy ‘Beef’: To reheat the crispy ‘beef,’ place it in a skillet over medium-high heat and cook until heated through and crispy again, stirring occasionally.

Tools you’ll need to make Peppered ‘Beef’ Stir Fried Noodles

• Large skillet or wok for stir-frying
• Sharp knife
• Cutting board
• Small bowl or measuring cup, and a whisk for mixing sauce

More asian-inspired dishes that are downright addicting:

• Thai Basil Tofu with Curry Roasted Cashews
• Ramen Noodle Salad
• Crispy Ginger ‘Beef’ Ramen Noodles 
• 20-Minute Spicy Peanut Noodles
• Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch

Stir-fry noods ftw!!!

I hope you love my Peppered ‘Beef’ Stir Fried Noodles as much as I do! If you make this dish, don’t forget to let me know how it turned out! Snap a photo and show me your noods by tagging me on Instgram using @eat_figs_not_pigs and #EatFigsNotPigs – I love seeing all your recreations of my recipes!

Til next time! XO!