Quick Asian Beef Vegetable Noodle Soup Food

ASIAN BEEF NOODLE SOUP

Steps:

• Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
• In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
• Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
• Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

ASIAN BEEF AND NOODLE SOUP

Steps:

• Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
• Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
• Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

ASIAN-INSPIRED VEGETABLE NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
• Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
• Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

ASIAN GROUND BEEF NOODLE BOWLS

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP

Steps:

• Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
• Remove seasoning packets from ramen noodles; set aside.
• Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
• Stir in noodles. Bring to boil.
• Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
• Immediately remove from heat. Cover and let stand for five minutes.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.