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Asian Beef Noodle Bowls

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Looking for a classic Asian dinner? Then check out this hearty beef and noodles dish sprinkled with onions and peanuts - ready in 20 minutes.
Created Oct 27, 2014
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Ingredients

  • 4 oz (125 g) angel hair pasta (capellini) broken in half
  • 8 oz (250 g) sugar snap peas(about 1 cup)
  • 5 tsp (25 mL) vegetable oil
  • 1 lb (500 g) boneless beef sirloin steak, cut into 1/4 inch (6 mm) strips
  • 1 medium carrot, thinly sliced (about 1/2 cup /125 mL)
  • 1/2 cup (125 mL) teriyaki baste and glaze (from 12 oz bottle)
  • 4 medium green onions with tops, sliced (1/4 cup/50 mL)
  • 1/2 cup (125 mL) 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.

Expert Tips

  • Tip 1
    Beef is easier to cut into thin strips if partially frozen first for 30 to 60 minutes.
  • Tip 2
    Teriyaki baste and glaze has a thick, syrup-like consistency and shouldn’t be confused with teriyaki marinade or sauce.

Nutrition Information

520 Calories, 20g Total Fat, 43g Protein, 41g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
520
Total Fat
20g
Saturated Fat
4g
Trans Fat
g
Cholesterol
75mg
Sodium
1500mg
Total Carbs
41g
Dietary Fiber
5g
Sugars
9g
Protein
43g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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