Ginger Beef w/ Egg Noodles & Snap Peas (& vegan option)


Feeling like something sweet….but with some spice too?! Here’s a great meal that complements the best of both words…a meal with no need for compromise! Also w/ a vegan option!

Recipe from Anyone Can Cook Dinner

397 calories with 20 minutes to prep

Ginger Beef


Fill a large stove-top pot with water and bring to a boil for noodles.

Heat oil in a large non-stick electric or stove-top fry pan or work at low-heat. Finely chop green onions, adding to pan as you cut (Set aside 1/4 cup green onions for garnish). Sauté for 2-3 minutes. Add garlic and ginger to pan.

Increase heat to medium high. Add beef to fry pan. Break up the beef with a spoon. Brown until no longer pink. (Vegan option replace beef with soy ground and cook with 1/2 cup vegetable broth and pepper until liquid is gone.)

Rinse snap peas in a colander and to pan. Slice zucchini into long wedges, adding to pan as you can.

Add soy sauce, chili sauce, vinegar, sesame oil, chili flakes, water and cilantro to pan and stir. (If using cilantro rinse a little extra for those who love it as a garnish.)

Drop noodles into boiling water. Set timer for 6 minutes (or 2 minutes less than package directions). When timer rings, drain into large colander then toss into meat pan. Stir to all completely coat noodles in sauce making sure all ingredients are well combined. Reduce heat to medium. Set timer for 3 minutes. Stir again right before serving.

Rinse extra snap peas and serve on the side.

Sprinkle individual plates of Ginger Beef, if you’d like, with the extra sliced green onion and cilantro.


  • 1 tsp sesame oil
  • 1 bunch green onions (1 cup chopped)
  • 2 Tbsp fresh garlic (from a jar) (or 2 Tbsp freshly minced)
  • 1 Tbsp fresh ginger (from a jar) (or 1 Tbsp fresh grated)
  • 1 lb or 450 g extra-lean ground beef (or use pork) (vegan option use soy ground)
  • 1 cup snap peas
  • 1/2 of a small zucchini
  • 1/4 cup soy sauce, reduced- sodium
  • 1/4 cup sweet chili sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp cilantro (optional)
  • 3/4 lb or 340 g broad egg noodles (I like No Yolks brand) (vegan option use regular pasta)
  • 2 cups snap peas

Serves 4-6

Nutritional Data per serving 

  • 397 calories
  • 9.4 g Fat
  • 25.1 g protein
  • 53.8 g carbohydrate
  • 3.4 g fiber
  • 532 mg sodium

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