Posts Tagged ‘noodles’

asian beef and noodle bowl

Asian Beef and Noodle Bowl

4 cups water
2 3-ounce packages ramen noodles
2 teaspoons chili oil or cooking oil*
12 ounces beef flank steak or beef top round steak, cut into bite-size strips
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 cup beef brothsee savings
1 tablespoon soy sauce
2 cups torn fresh spinach
1 cup shredded carrots
1/4 cup snipped fresh mint or cilantro
1/4 cup chopped peanuts (optional)

1. In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.

2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.

3. Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.

If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.

Recipe found here: Asian Beef and Noodle Bowl


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Beef Noodle Bowl

what you need
1/2lb. linguine, uncooked
3cups broccoli florets
3 carrots, peeled, sliced
2tsp. oil
1lb. beef sirloin steak, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1Tbsp. teriyaki sauce

make it
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Recipe found here: Beef Noodle Bowl

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Noodle Bowl

1 (3-oz.) package Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
1/2 cup fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
1/4 cup shredded napa cabbage
1 to 2 Tbsp. chopped peanuts


Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.

Note: You can substitute 1/2 cup chopped cooked chicken for the shrimp.

Recipe found here: Noodle Bowl

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I saw this in a BH&G magazine and it looks yummy! We are going to have it for dinner next week.




  • 1-1/2  lb. beef flank steak or beef top round steak, cut into bite-size strips
  • 1  tsp. ground cumin
  • 1/4  tsp. salt
  • 1/8  tsp. black pepper
  • 2  Tbsp. cooking oil
  • 2  cloves garlic, minced
  • 2  14-oz. cans lower-sodium beef broth
  • 1  14-oz. can reduced-sodium chicken broth
  • 6  oz. dried angel hair pasta
  • 2  medium red or yellow sweet peppers, chopped
  • 6  green onions, trimmed, cut in 1-inch bias slices
  • 1/2  cup refrigerated hot-style salsa
  • 1/4  cup snipped fresh oregano
  •   Refrigerated salsa
  •   Purchased pepper seasoning blend (optional)


1. Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.

2. Add pasta, sweet peppers, and onions to skillet. Cook, uncovered, 2 to 3 minutes,
until pasta is tender. Stir in the 1.2 cup salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix. Makes 8 servings.

This recipe found at Better Homes & Gardens: Southwestern Noodle Bowl

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