Beef Noodle Bowl



We start with beef strips and mix them up with broccoli and carrots. Then we drench all that with a tangy, teriyaki-ginger sauce and toss it with cooked pasta. This easy, Asian-inspired dish is sure to please. It will be packaged in a plastic bag. - Gluten Free with substitutions.

Cooking Instructions:

Beef Noodle Bowl

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook the pasta as directed, adding the contents of the veggie package to the water during the last 2 minutes of the pasta cooking time. Drain. Meanwhile, in a large skillet, cook and stir the beef strips in 1 tablespoon cooking oil over medium heat for 5 to 7 minutes or until the beef is browned. Add the contents of the sauce package. Cook and stir for 2-5 minutes until the sauce thickens. Stir in the cooked pasta and vegetables. Serve with peanuts.

Pasta - Bring a saucepan of 3 cups of water (6 cups for 2 bags) and 1/4 teaspoon salt to boil. Reduce heat, add pasta and cook for 10-12 minutes. Drain and serve.

Nutritional Information:

Calories: 450 ~ Fat: 12 g ~ Sat Fat: 3 g ~ Cholesterol: 60 mg ~ Carbohydrates: 53 g ~ Sugar: 7 g ~ Fiber: 4 g

Serving Suggestions:

Serve with your favorite deli egg rolls.

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