This week’s recipe, Easy Asian Vegan Beef Noodle Bowl comes from Meet the Shannons, Annie and Dan Shannon’s blog chronicling their attempt to recreate every recipe in the Betty Crocker cookbook in a vegan version. We can’t wait to read their new cookbook which comes out in winter 2013.

Easy Asian Vegan Beef Noodle Bowl

Easy Asian Vegan Beef Noodle Bowl from Meet the Shannons

1 Package Gardein Beefless Tips (defrosted) (available from Target, Safeway, Whole Foods, and more
3 Tablespoon + 1 teaspoon Sesame Oil
1 Teaspoon Cornstarch
6 Tablespoons Braggs Liquid Aminos or soy sauce or tamari
1 Package Rice Stick Noodles (6oz package)
3 Tablespoons Gingerroot (finely chopped)
2 Cloves Garlic (minced)
1 Bag Frozen Stir Fry Mix (for example, one that contains pea pods, baby corn, water chestnuts, bamboo shoots and carrots – but really there are so many to choose from or you can just get your own selection of stir fry veggies – you need around 3 cups)
3/4 Cup Better Than Bouillon – Vegan Beef Broth (prepared per the instructions on the package)
1/3 Cup Rice Vinegar
1/3 Cup Agave Nectar
1/4 Teaspoon Red Pepper Flakes (crushed)
3 Green Onions (diced)

Looking for easy, familiar recipes in a meat-free version? Look no further than Meet the Shannons, a blog chronicling one couple’s attempt to recreate every recipe in the Betty Crocker cookbook in a vegan version.

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In a glass bowl, toss Gardein, 1 Tablespoon Sesame Oil, Cornstarch and 1/2 Teaspoon Braggs. Cover (or soy sauce or tamari) and refrigerate for 15 minutes.

At the same time, in a large bowl, soak noodles in enough cold water to cover them for around 7 minutes. Read the instructions on your package though – because some may call for more or less soaking in warm or hot water.

Heat your wok over a medium heat. Add 1 Tablespoon of Sesame Oil and rotate the wok in your wrist to coat the inside. Add Gingerroot and Garlic; mix them in the Oil for 30 seconds. Add Stir Fry Vegetables and stir fry until they are tender but still crisp. If you are planning on reheating this you will want to keep them more crisp than tender. Then remove vegetables from the wok and put them in a warm bowl.

Add 1 Tablespoon of Sesame Oil to the wok and rotate your wok again to coat the inside. Add your Gardein with the Marinade and stir fry for no more than 4 minutes. You want it to have a nice browned outside. Remove the Gardein from the wok and place in the bowl with the Vegetables.

Add Broth, Vinegar, Agave Nectar, remaining Braggs, remaining Sesame Oil and Red Pepper into the skillet. Stir in your soaked noodles and increase the heat slightly. Toss and cook for no more than 2 minutes. Once your noodles are tender, stir in your Gardein and Vegetables. Cook for around 1 minute. Sprinkle with some Green Onions over the top and serve with some chopsticks to keep it real.

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