Ginger Beef Noodle Bowls Recipes

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ASIAN GROUND BEEF NOODLE BOWLS



Asian Ground Beef Noodle Bowls image

Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.

Provided by Yoly

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 14

1 pound ground beef
2 teaspoons green onion, white part only, thinly sliced
2 ½ cups water
2 (3 ounce) packages ramen noodles (such as Nissin® Top Ramen®)
1 (12 ounce) package frozen Asian vegetable medley
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Sriracha sauce
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro
½ teaspoon Chinese five-spice powder
¼ teaspoon ground ginger
2 tablespoons green onions, green parts only, thinly sliced
2 teaspoons sesame seeds

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.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g

GINGER BEEF & NOODLE BOWLS



Ginger Beef & Noodle Bowls image

From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off.

Provided by Sandyg61

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shoulder top beef blade steak (flat iron) or 1 lb beef top round steak, cut 3/4 inch thick
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
salt and pepper, to taste
4 cups beef broth
3/4 cup thinly sliced green onion
2 tablespoons rice wine vinegar
6 cups cooked fresh oriental-flavor instant ramen noodles
1/2 cup matchstick-style shredded carrot

Steps:

  • Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
  • Heat 1/2 tablespoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute.
  • Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.
  • Repeat with remaining oil and beef.
  • Season with salt and pepper, as desired. Keep warm.
  • Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
  • Meanwhile divided 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.

Nutrition Facts : Calories 259.9, Fat 16.2, SaturatedFat 5, Cholesterol 75.7, Sodium 670.1, Carbohydrate 3.8, Fiber 1, Sugar 1.1, Protein 24.1

GINGER NOODLE BOWL: THE VEGAN VERSION



Ginger Noodle Bowl: The Vegan Version image

My favorite Asian-inspired noodle bowl just got a vegan makeover!

Provided by JillyEnFuego

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons coconut oil
2 ½ pounds bok choy, cut into bite-sized pieces
6 cloves garlic, grated
1 (3 inch) piece fresh ginger, grated
3 cups shredded carrots
2 teaspoons Chinese five-spice powder
1 teaspoon ground cumin
12 cups vegetable broth
2 (2 ounce) packages cellophane noodles
3 cups fresh bean sprouts
5 scallions, trimmed and thinly sliced

Steps:

  • Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
  • Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.2 g, Fat 9.6 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 1638.6 mg, Sugar 19.3 g

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