ASIAN BEEF NOODLE TOSS
I received this recipe from a friend who is a nurse, Marge Mizzen. We always share new recipes, especially for easy meals like this, because our schedules keep us both quite busy.-Sue Livangood, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm., Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.
Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 978mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
ASIAN BEEF AND NOODLE TOSS
This was from a brochure from some kind of pro-beef organization... American Cattle Association maybe?
Provided by SashasMommy
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat large non-stick skillet over medium heat until hot.
- Add ground beef, cook 8 to 10 minutes, breaking into crumbles.
- Remove from skillet with slotted spoon, season with one packet of seasoning.
- Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil.
- Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
- Return beef to skillet, heat through. Stir in green onion.
ORIENTAL BEEF NOODLE TOSS
Make and share this Oriental Beef Noodle Toss recipe from Food.com.
Provided by Fluffy
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large non stick fry pan brown ground beef.
- Remove and drain in colander.
- Run under hot water to drain the fat.
- Sprinkle on one of the seasoning packages; set aside.
- In the fry fan combine the rest of the ingredients.
- Break the noodles into several pieces.
- Bring to a boil.
- Reduce heat cover and simmer 3 minutes or until noodles are tender.
- Stir occasionally.
- Return ground beef to fry pan heat through.
- Serve.
ORIENTAL BEEF NOODLES
Make and share this Oriental Beef Noodles recipe from Food.com.
Provided by TNlady
Categories Steak
Time 35m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from steak, cut steak diagonally across grain into thin slices. Heat ½ teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm.
- Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
- To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.
Nutrition Facts : Calories 372.6, Fat 20.2, SaturatedFat 8.5, Cholesterol 38.6, Sodium 1131.1, Carbohydrate 32.2, Fiber 2.9, Sugar 3.5, Protein 15.6
SPICY ASIAN BEEF AND NOODLES
This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)
Provided by Ishi3179
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook vermicelli according to package directions; drain.
- Keep warm.
- Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
- Heat water in large nonstick skillet over medium-high heat until hot.
- Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
- Remove from skillet.
- Heat same skillet over medium-high heat until hot.
- Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
- (Do not overcook.) Remove from skillet.
- Repeat with remaining beef.
- Combine stir-fry sauce and red pepper in same skillet.
- Return all beef and vegetables to skillet; heat through.
- Toss with vermicelli.
SZECHUAN NOODLE TOSS
Make and share this Szechuan Noodle Toss recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
- Put spaghetti in a large bowl; set aside.
- In a big skillet, heat 2 tablespoons sesame oil.
- Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
- Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
- Remove skillet from heat and let cool.
- Spoon spinach mixture over spaghetti.
- Add in the chicken and water chestnuts.
- In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
- Pour over pasta/spinach/chicken; gently toss to coat.
- Serve immediately.
ASIAN BEEF AND NOODLES
Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.
Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
EASY ASIAN BEEF AND NOODLES
I created this dish on a whim to feed my hungry teenagers. It's since become a dinnertime staple, and now two of my grandchildren make it in their own kitchens. -Judy Batson, Tampa, FL
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti according to package directions; drain., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 462 calories, Fat 13g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 546mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 35g protein.
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
ORIENTAL BEEF WITH EGG NOODLES
A spicy and sour Asian-inspired dish that is just irresistible!
Provided by lewisgwait
Time 1h15m
Yield Serves 2
Number Of Ingredients 18
Steps:
- Heat the wok to high heat and add the beef steaks with the oil. Make sure the beef is medium rare.
- Chop the meat into strips and set to the side.
- Mix the fish sauce, lime juice, soy sauce, chillies, spring onions and corn flour in a small bowl. Set to the side
- Saute the onions until fragrant then add the bean sprouts and bok choy under reduced heat. Toss quickly in the pan and return the beef and sauces to the pan. Simmer.
- Prepare the egg noodles as per the packet's instructions.
- when the sauce has thickened slightly serve up with the noodles and garnish with lettuce leaves and the coriander.
ASIAN NOODLE TOSS
Clara Coulston of Washington Court House, Ohio combines yesterday's chicken with mandarin oranges, crisp veggies and spaghetti for a colorful medley. TIP: For a change of pace Clara used citrus-flavored stir-fry sauce.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
Nutrition Facts : Calories 346 calories, Fat 5g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 73mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
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