Asian Beef Noodle Bowls Recipes

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ASIAN GROUND BEEF NOODLE BOWLS



Asian Ground Beef Noodle Bowls image

Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.

Provided by Yoly

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 14

1 pound ground beef
2 teaspoons green onion, white part only, thinly sliced
2 ½ cups water
2 (3 ounce) packages ramen noodles (such as Nissin® Top Ramen®)
1 (12 ounce) package frozen Asian vegetable medley
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Sriracha sauce
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro
½ teaspoon Chinese five-spice powder
¼ teaspoon ground ginger
2 tablespoons green onions, green parts only, thinly sliced
2 teaspoons sesame seeds

Steps:

  • Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
  • Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
  • Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
  • Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g

ASIAN BEEF NOODLE BOWLS



Asian Beef Noodle Bowls image

With a lime wedge served on the side, these Asian noodle bowls are packed with flavor.

Provided by EatingWell Test Kitchen

Categories     Healthy Flank Steak Recipes

Time 40m

Number Of Ingredients 18

4 ounces dried multigrain high-protein spaghetti or rice noodles
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon crushed red pepper
Nonstick cooking spray
12 ounces beef flank steak, trimmed and cut diagonally into thin bite-size strips
1 cup chopped English cucumber
1 cup shredded red cabbage
½ cup thin bite-size strips carrot or packaged fresh julienned carrots
2 tablespoons shredded fresh basil
Lime wedges

Steps:

  • Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
  • Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
  • Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
  • Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 30.2 g, Cholesterol 55.3 mg, Fat 14.2 g, Fiber 3.1 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 496 mg, Sugar 8.6 g

ASIAN BEEF NOODLE BOWLS



Asian Beef Noodle Bowls image

Looking for a classic Asian dinner? Then check out this hearty beef and noodles dish sprinkled with onions and peanuts - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.
  • Serve in bowls; sprinkle with onions and peanuts.

Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 9 g, TransFat 0 g

ASIAN NOODLE BOWL



Asian Noodle Bowl image

Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 40m

Yield 4

Number Of Ingredients 13

1 pound bison skirt steak or bison ribeye steak
2 tablespoons soy sauce
1 (14.5 ounce) can beef broth
2 cups water
6 ounces vermicelli rice noodles or angel hair pasta
¾ cup purchased peanut sauce
2 cups bite-size broccoli florets
2 medium carrots, cut into thin bite-size strips
¼ cup chopped peanuts
2 each sliced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon Asian chili sauce (Sriracha sauce)
1 teaspoon Soy sauce

Steps:

  • Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
  • Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
  • Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 49.8 g, Cholesterol 22.5 mg, Fat 18 g, Fiber 5.2 g, Protein 21.7 g, SaturatedFat 3.6 g, Sodium 1173.1 mg, Sugar 3 g

ASIAN BEEF AND NOODLE BOWL



Asian Beef and Noodle Bowl image

Make and share this Asian Beef and Noodle Bowl recipe from Food.com.

Provided by Serah B.

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups water
2 (3 ounce) packages ramen noodles
2 teaspoons cooking oil
1/8 teaspoon ground red pepper
12 ounces beef flank steak, cut into bite-sized pieces
2 garlic cloves, minced
1/4 teaspoon ginger
1 cup beef broth (I used 1/2 packet beef flavor from ramen noodle packet with 1 cu. water)
1 tablespoon soy sauce
2 cups spinach, torn
1 cup carrot, shredded (take approx. 2 carrots)
1/4 cup fresh cilantro
1/4 cup peanuts, chopped

Steps:

  • Cook ramen noodles in water according to package instructions--but DO NOT add flavor packet. Drain.
  • Pour oil into wok or large skillet. Mix in ground red pepper.
  • Preheat over medium-high heat, then stir-fry meat, garlic and ginger in hot oil for 2 to 3 minutes or until meat is slightly pink in center.
  • Push meat to the side of the wok. Add beef broth and soy sauce to center of wok and bring to boil.
  • Reduce heat and stir meat into broth mixture. Cook and stir for 1 to 2 minutes or until heated through.
  • Add noodles, spinach, carrot, and cilantro. Toss gently to combine.
  • Serve in soup bowls. Sprinkle with peanuts.

Nutrition Facts : Calories 459.8, Fat 22.3, SaturatedFat 7.5, Cholesterol 43.5, Sodium 970.9, Carbohydrate 33.4, Fiber 2, Sugar 1.8, Protein 31.5

SHORTCUT BEEF NOODLE BOWL



Shortcut Beef Noodle Bowl image

Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.

Provided by 2Chance

Categories     Main Dish Recipes     Bowls

Time 39m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package linguine pasta
3 cups broccoli florets
3 carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirloin steak, cut into strips
1 ½ cups Asian toasted sesame dressing (such as Kraft®)
¼ cup teriyaki sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
  • Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
  • Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 1055.2 calories, Carbohydrate 101.8 g, Cholesterol 60.3 mg, Fat 56.2 g, Fiber 7.9 g, Protein 40.1 g, SaturatedFat 10.4 g, Sodium 1715.7 mg, Sugar 17 g

ASIAN BEEF NOODLE BOWL (KRAFT)



Asian Beef Noodle Bowl (Kraft) image

This one comes from Kraft Food & Family magazine Winter 2008. Try it with boneless skinless chicken breast or pork tenderloin, or a combination of all three.

Provided by 2Bleu

Categories     Chicken Breast

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 7

8 ounces linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced (about 2 cups)
2 teaspoons oil
1 lb beef sirloin, cut into strips
1/4 cup asian toasted sesame dressing (Kraft)
1 tablespoon teriyaki sauce

Steps:

  • Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
  • Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
  • Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
  • Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.

Nutrition Facts : Calories 564.8, Fat 24.7, SaturatedFat 7.3, Cholesterol 85, Sodium 433.9, Carbohydrate 51.8, Fiber 3.3, Sugar 5.6, Protein 33.2

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