Add ingredients for the Szechuan sauce to a bowl, whisk to combine.
Cook noodles according to directions on package, rinse in cold water and set aside.
Meanwhile, heat oil in a large frypan over medium-high heat, add brussels sprouts and red onion, season lightly with salt, and cook for ~5-7 mins, or until softened and lightly browned.
Add asparagus and vegan beef, cook for 2-3 mins, stirring to combine.
Add noodles then slowly pour Szechuan sauce over, adjusting amount used according to personal preference. Stir gently until everything is evenly combined, and the sauce coats the noodles.
Remove from heat and garnish with green onions, sesame seeds, and red pepper flakes, if desired.
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