Best Superfast Asian Noodle Bowl For Recipes

ASIAN BEEF NOODLE BOWLS

Asian Beef Noodle Bowls image

With a lime wedge served on the side, these Asian noodle bowls are packed with flavor.

Provided by EatingWell Test Kitchen

Time 40m

Number Of Ingredients 18

Ingredients

4 ounces dried multigrain high-protein spaghetti or rice noodles
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon crushed red pepper
Nonstick cooking spray
12 ounces beef flank steak, trimmed and cut diagonally into thin bite-size strips
1 cup chopped English cucumber
1 cup shredded red cabbage
½ cup thin bite-size strips carrot or packaged fresh julienned carrots
2 tablespoons shredded fresh basil
Lime wedges

Steps:

Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 30.2 g, Cholesterol 55.3 mg, Fat 14.2 g, Fiber 3.1 g, Protein 24.3 g, SaturatedFat 3.3 g, Sodium 496 mg, Sugar 8.6 g

ASIAN NOODLE BOWL

Asian Noodle Bowl image

This is the perfect dish to change things up a bit, while still using familiar ingredients that can be found almost anywhere.

Provided by CulinaryExplorer

Categories One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup sliced almonds
12 ounces whole wheat spaghetti
2 cups broccoli, tops cut into florets, stems peeled and sliced thinly
2 cups snow peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1/2 cup almond butter
1/4 cup reduced sodium soy sauce
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili-garlic sauce, such as Sriracha
1 scallion, green part only

Steps:

Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

Nutrition Facts : Calories 409.9, Fat 15, SaturatedFat 1.2, Sodium 419.5, Carbohydrate 59.6, Fiber 4.9, Sugar 8.6, Protein 16.3