Vegan Mongolian Beef with Rice Noodles

We all have certain styles of foods that we like from certain places in the world.  I happen to like everything from everywhere, just as long as it is not too funky.  I especially love take out as well, but I like to eat it at the restaurant.  Does that even make any sense?  NO, it does not…sorry.  I mean I like takeout style foods I can eat at the place that makes them.  Take out for me kind of defeats the purpose.  If I am going to spend my money and eat high salt and high calorie foods, I want to do it out of my house.  Unless, of course I can make it at home.  That is a whole new story.

I love this recipe for Vegan Mongolian Beef with Rice Noodles, because it feels like takeout naughty food, but it is totally fun and nutritious.  This recipe has vermicelli noodles.  If you have never had them, you will either love them or hate them.  I am still at the point of where I am not sure yet.  Okay, so maybe there is a middle ground.  Love, hate and unsure.  They are soft and rubbery, and super long, so they make it hard to slurp up….but they are authentic to the dish, so you should try them at least once.  If you are not gonna risk it, or cannot find them in the market, you can substitute for white or brown rice.  The seitan seriously puts a great stand in for meat in this dish as well…well done seitan.  I am giving you a standing ovation.

Vegan Mongolian Beef with Rice Noodles
This recipe for Vegan Mongolian Beef with Rice Noodles with be loved by meat eaters and vegetarians alike. The noodles may be substituted for rice.
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  1. 1 package seitan (cut into thin strips)
  2. 2 garlic cloves minced
  3. 3 stalks green onion cut into thin 1/4 pieces
  4. 1 tsp ginger finely grated
  5. 2 tbsp olive oil
  6. 2 chili peppers finely chopped
  7. 2 tbsp flour or cornstarch
  8. 1 package rice vermacelli noodles
  1. 2 tbsp brown sugar
  2. 2 tbsp soy sauce
  3. 1/4 cup water
  4. 1 tsp flour or cornstarch
  5. 2 tbsp cold water
  1. start with the sauce by adding sugar, 1/4 cup of water and soy sauce in a small bowl. Stir well, and set aside.
  2. In a small cup, add cornstarch or flour with chilled water and stir together. Set aside.
  3. Slice the seitan strips and place into a medium bowl with the flour mixture. Coat all of the strips evenly.
  4. On medium high heat, add olive oil to a skillet. Add the seitan strips and cook thoroughly until they are brown and cooked well, and a little crispy on the outside. About 4-6 minutes.
  5. Transfer to a paper towel to soak any oil.
  6. Lower the heat, and add the chili, ginger, and garlic. Saute until fragrant, and add the seitan to the skillet with the sauce, cornstarch mixture, and green onions. Cook until all of the seitan has been coated.
  7. Transfer to a bowl of rice noodles or rice.

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