Beef-Mushroom Teriyaki Noodles

Beef-Mushroom Teriyaki Noodles

Here's an easy one-dish Asian meal for four, ready to serve in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

5
cups uncooked fine egg noodles (8 oz)
2
green onions
1
tablespoon vegetable oil
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
cup julienne carrots (from 10-oz bag)
1
cup red bell pepper strips
1
lb boneless beef top sirloin, cut into thin bite-size strips
1/2
cup teriyaki marinade and sauce (from 10-oz bottle)
2
teaspoons cornstarch
  1. Cook and drain noodles as directed on package.
  2. Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
  3. In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
  4. In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Freezing the meat for 30 to 60 minutes makes slicing it easier.
Teriyaki marinade and sauce has a thin consistency. For best results, do not substitute teriyaki baste and glaze in this recipe.

Nutrition Information:

1 Serving (1 Serving (1 3/4 Cups))
  • Calories 450
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 1290mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 41g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 2 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.