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GINGER BEEF AND NOODLE BOWLS

Steps:

• Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
• Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
• Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
• Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.

VEGETABLE BEEF NOODLE SOUP

Steps:

• Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
• Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
• Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

BEEF AND NOODLES BOWL WITH VEGETABLES

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.
• Drain spaghetti; return to pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.

QUICK BEEF AND NOODLES

Steps:

• Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.

VEGETABLE NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.

QUICK VEGGIE & BEEF NOODLE BOWL

Steps:

• Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
• Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
• Serve over pasta.

BEEF NOODLE BOWL

Steps:

• Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

ASIAN BEEF NOODLE BOWL (KRAFT)

Steps:

• Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
• Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
• Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.

BEEF VEGETABLE SOUP WITH NOODLES RECIPE - (4.6/5)

Steps:

• 1. Pat meat dry with paper towels and season with salt and pepper. 2. In a large stock pot over medium high heat, add ~ 2 Tbs. of olive oil and heat until is shimmers. 3. When the oil is hot but not smoking, add in a single layer. Do not crowd or your meat will steam and not brown. 4. Brown the meat on all sides, about 5 minutes. 5. Remove meat with a slotted spoon to a plate. 6. Repeat with the remaining meat, adding more oil if needed. 7. Return meat to pot and add beef stock, chicken stock or water, Worcestershire sauce, soy sauce, and salt and pepper to taste. 8. Bring to a low boil over medium high heat, reduce heat, cover with lid askew, and simmer for 1 ½ hours. 9. Towards the end of the simmering time, heat 2 tablespoons of olive oil in a large skillet over medium high heat. 10. Add the onions and sauté until beginning to brown, about 7 minutes. Add the carrots and celery to the pot and sauté for an additional 4 or 5 minutes. 11. At the end of the 1 ½ hour simmering time, add the sautéed vegetables, cubed potato, and thyme to the pot. Bring to a simmer, cover, and cook for 40-45 minutes. 12. Add the peas and corn and stir. Bring the soup to a high simmer. Stir in the noodles and cook until noodles are soft, ~ 8-10 minutes.

BEEF NOODLE BOWL

Steps:

• Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
• Toss pasta and meat mixture in large serving bowl.
• Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

THAI BEEF NOODLE BOWLS

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
• Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.