Friday, November 11, 2011

Asian Beef Noodle Bowls

Delicious! Will make this again FOR SURE!!! :)

Asian Beef Noodle Bowls
Recipe from: Pillsbury

4 oz uncooked angel hair pasta (capellini), broken in half (I used whole wheat - because we've switched entirely to whole wheat pasta, it was delicious of course!)
8 oz fresh sugar snap peas
5 teaspoons vegetable oil
1 lb boneless beef sirloin steak, cut into 1/4-inch strips
1 medium carrot, thinly sliced (1/2 cup)
1/2 cup teriyaki baste and glaze (from 12-oz bottle) - I used Kikkoman brand
4 medium green onions with tops, sliced (1/4 cup)
1/2 cup honey-roasted peanuts, chopped

  • Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
  • In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.
  • Serve in bowls; sprinkle with onions and peanuts.

**I've made this several times - I also add a thinly sliced bell pepper. And it's great with a little sriracha on the leftovers!

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