Asian Noodle Beef Bowl

Published 01/09 2014 08:39AM

Updated 01/09 2014 12:25PM


12 oz. pork or beef tenderloin, cut into very thin bite-size strips
1 ½ teaspoons five-spice powder, or other Asian spice blend
¼ teaspoon ground ginger
1 tablespoon olive oil or sesame oil
4 medium carrots, thinly sliced
2 cups thinly sliced mushrooms
1 stalk celery, thinly sliced
3 cups water
1 cup all natural chicken broth or vegetable broth
4 oz. soba or rice noodles
1 tablespoon flour
1 tablespoon reduced sodium soy sauce
3 cups thickly sliced bok choy
2 cups snow peas
½ cup thinly sliced green onions

1. In a medium bowl toss pork or beef strips with five spice powder and ginger. Coat an unheated 4-6 quart nonstick Dutch oven with oil. Heat over medium high heat. Add meat strips. Cook for 4-6 minutes or until pork is browned, stirring occasionally. Remove meat from Dutch oven and set aside.
2. In the same Dutch oven cook carrots, mushrooms and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add the water and broth. Bring to boiling add noodles, return to boiling and cook uncovered for 3-4 minutes, or until noodles are tender.
3. Meanwhile, in a small bowl combine flour and soy sauce until smooth. Add to noodles mixture along with bok choy, snow peas, green onions, and cooked meat. Cook and stir until just boiling, then 1 additional minute. Remove from heat. Ladle mixture into 5 serving bowls.

NUTRITION: 328 calories, 12 gms fat, 33 gms carbohydrates, 5 gms fiber, 27 gms protein, 541 mg sodium

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