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.

By Betty Crocker Kitchens

Updated December 15, 2010

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

Steps

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.

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 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;