ASIAN BEEF NOODLE BOWLS
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
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
BEEF NOODLE BOWL
Have a bowl of deliciousness at dinnertime tonight with our Beef Noodle Bowl recipe! Enjoy our Healthy Living noodle bowl with veggies in just 30 minutes.
Provided by My Food and Family
Categories Special Diets
Time 30m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
QUICK AND EASY BEEF AND RICE NOODLE SOUP
This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
- Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
- Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
SHORTCUT NOODLE-BOWL LETTUCE WRAPS
This twist on a Vietnamese noodle bowl tucks vegetables, charred pork loin and ramen noodles into a lettuce leaf for sweet-savory bites that are way more satisfying than a salad. Pick up pre-cut and trimmed vegetables from a salad bar-almost any variety will work-for a dinner that comes together in minutes.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Slice the cucumber rounds into matchsticks. If the bell pepper strips are very wide, slice them thinly, too. Add all the vegetables, lettuce, scallions, cilantro and tofu or egg if using to a large serving bowl, or arrange on a large platter.
- Add the ramen to the boiling water and cook, stirring once or twice to separate, until al dente, about 90 seconds. Strain, transfer to a small bowl, toss with 1/2 teaspoon of the oil and add to the bowl or platter with the vegetables.
- Toss the pork with the hoisin sauce in a medium bowl, and season lightly with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick skillet over high heat until almost smoking. Add half the pork and stir-fry until the hoisin sauce chars a bit, about 45 seconds. Transfer the pork to the platter with the vegetables, spreading the slices out a bit so they don't steam. Wipe the pan clean with a paper towel, and repeat with the remaining tablespoon of oil and pork.
- To serve, have everyone fill their lettuce leaves with noodles, pork and vegetables, sprinkle with the peanuts and top with a splash of dressing.
BEEF TIPS AND NOODLES
This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite.
Provided by Julie
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
- Bake in a preheated oven for 1 hour.
- While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 41.1 g, Cholesterol 65.1 mg, Fat 8.8 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 672.9 mg, Sugar 1.7 g
SIMPLE BEEF TIPS AND NOODLES
This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.
Provided by Dennis Errichiello
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
- Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
- Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
- Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
- While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
- Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 54.8 g, Cholesterol 106.8 mg, Fat 17.1 g, Fiber 3.7 g, Protein 35 g, SaturatedFat 4.4 g, Sodium 150.8 mg, Sugar 6.5 g
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- Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
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25 BEST NOODLE BOWL RECIPES YOU’LL EVER TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 10, 2022Category Dinner, Recipe Roundup
- Vietnamese-Style Noodle Bowls with Chicken. Think of this Vietnamese-style noodle bowl like pho without broth. It utilizes the same delicate rice noodles, chicken, and tons of flavorful add-ons.
- Homemade Ramen Bowls. There’s nothing better than a steaming bowl of homemade ramen. And while the ingredients on this list may require a trip to the Asian market, trust me, it’s worth it!
- Miso Salmon Soba Noodle Bowl. These miso salmon soba noodle bowls look like something from a fancy restaurant, but they’re beyond easy to recreate! The miso salmon glaze imparts slightly sweet and umami flavors to the tender salmon fillet.
- Coconut Curry Noodle Bowl. Noodle bowls are often full of meats and veggies with an intensely flavorful broth. But this coconut curry noodle bowl is light, refreshing, and wonderfully creamy!
- Teriyaki Chicken Noodle Bowls. Dump that bottle of store-bought teriyaki and make this homemade sauce instead. It’s super straightforward and perfect for anyone with allergies or intolerances.
- Sesame Soba Noodles. Vegetarian sesame soba noodles are bright, light and don’t shy away from bold flavors. In addition to the noodles, you’ll incorporate edamame (for protein), radishes, lemon, snap peas, avocado, and fresh mint.
- Curry Udon. Forget that boring old stew and try these meaty curry udon bowls. They’re hearty, bone-warming, and fully loaded with goodness. The udon base utilizes dashi and saki for rich Japanese-inspired flavors.
- Japchae (Korean Glass Noodle Stir Fry) Japchae is Korea’s take on a Japanese stir-fry. This recipe differs slightly, though, because it uses Korean glass noodles (aka Japchae).
- 15 Minute Pad See Ew (Thai Stir Fried Noodles) Pad See Ew is a Thai stir-fry that really celebrates noodles. Though it’s full of yummy extras, all other ingredients take a backseat.
- Beef Lo Mein. Give your local Chinese takeout joint a break and make this scrumptious beef lo mein at home! Beef lo mein is lightning fast and pretty budget-friendly too.
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