Print

4
Save

1
Pinterest

1
Email

1
Facebook

0

Asian Beef Noodle Bowls

Prep 20 min
Total 20 min
Servings 4

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

By Betty Crocker Kitchens

Updated December 15, 2010

Ingredients

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

oz fresh sugar snap peas

teaspoons vegetable oil

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

medium carrot, thinly sliced (1/2 cup)

1/2

cup teriyaki baste and glaze (from 12-oz bottle)

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

1/2

cup honey-roasted peanuts, chopped

Steps

Hide Images

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

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 Facts

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 75mg; 24%
Sodium: 1500mg; 63%
Potassium: 700mg; 20%
Total Carbohydrate: 41g; 14%
Dietary Fiber 5g 21% Sugars 9g
Protein: 43g

% Daily Value*:

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