Asian Beef Noodle Bowls

Looking for a classic Asian dinner? Then check out this delightful beef and noodles recipe – ready in 20 minutes.

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Servings 4

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( 37 ) Ratings

37 Ratings

5 Stars 15%

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3 Stars 15%

2 Stars 30%

1 Stars 22%

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

4: oz uncooked angel hair pasta (capellini), broken in half

8: oz fresh sugar snap peas

5: teaspoons vegetable oil

1: lb boneless beef sirloin steak, cut into 1/4-inch strips

1: medium carrot, thinly sliced (1/2 cup)

1/2: cup teriyaki baste and glaze (from 12-oz bottle)

4: medium green onions with tops, sliced (1/4 cup)

1/2: cup honey-roasted peanuts, chopped

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Directions

1 Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
2 In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.
3 In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.
4 Serve in bowls; sprinkle with onions and peanuts.

EXPERT TIPS

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Expert Tips

Beef is easier to cut into thin strips if partially frozen first for 30 to 60 minutes.

Teriyaki baste and glaze has a thick, syrup-like consistency and shouldn’t be confused with teriyaki marinade or sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 1500mg; 1500%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 5g 5% Sugars 9g 9% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 30%;
Calcium: 6%;
Iron: 35%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;