MONGOLIAN “BEEF” NOODLES
A delicious plant-based meal that’s easy to throw together on a busy weeknight. If you don’t have rice noodles, you can use spaghetti noodles of your choice or even swap out your favorite veggies.
Vegan, Vegetarian, Dairy Free, Gluten Free, Plant Based
Ingredients
8 oz rice noodles
1/2 c tamari
1/4 c hoisin sauce
2 T pure maple syrup
1 t ginger root, minced
3 garlic cloves, minced
1/2 shallot, chopped
1 c fresh spinach, chopped
1/2 small zucchini, chopped
1/2 c purple cabbage, chopped
1/2 t red pepper flakes (optional)
Tofu Beef:
1 package of organic extra-firm tofu
2 t tamari
3/4 t paprika
1/2 t onion powder
1/4 t garlic powder
1/4 t arrowroot
Directions
Preheat oven to 425° and prepare a baking sheet with parchment paper.
Tear the tofu into small pieces and place it in a bowl. Add the tamari, paprika, onion powder, garlic powder, and arrowroot and toss to combine. Spread the mixture on the baking sheet and bake for 20 minutes.
Cook the noodles according to the package instructions.
In a large skillet, sauté the vegetables, ginger, and garlic until they start to soften. Add the baked tofu, tamari, hoisin, and maple syrup. Simmer for 3-5 minutes until the sauce starts to thicken slightly. Add the red pepper flakes. Toss in the cooked noodles and combine well.
Enjoy!