My interest in food is still pretty new. Back when I was first married my cart was mostly filled with frozen TV dinners, and boxed meals. Every once and a while I would get all romantic and make my man spaghetti, but that was about the extent! And being poor college students (which we still are!), we felt like it was very important that we buy the biggest crate of ramen noodles we could find. I know, bless our hearts! That huge crate sits in our closet still (can it really go bad?) and I maybe pull one out for my kids about once every six months. I can't bring myself to just throw it out, wasting food is such an abomination in my mind, I wouldn't be able to sleep for days!
So, I was pretty happy to find this recipe, calling for ramen noodles! I like it a lot because you DON'T use the salt laden flavor packet, and it includes a lot of wonderful healthy ingredients like spinach and carrots. You could really mix this recipe up and use chicken, shrimp or even tofu. My kids liked it a lot too, BONUS!
I'll be submitting this to Reeni for Pasta Presto Nights!
Asian Beef and Noodle Bowl
Adapted From Better Homes and Gardens, 30 Minute Meals
Ingredients
4 cups water
2 packages ramen noodles
2 teaspoons chili oil, or any oil plus 1/8 teaspoon cayenne pepper (I didn't even bother with the heat)
12 oz beef flank steak or top round steak, trimmed and cut into bite sized strips
1 teaspoon grated fresh ginger
2 cloves chopped garlic
1 cup beef broth
2 tablespoons soy sauce
2 cups fresh torn spinach
1 cup shredded carrot
1/4 cup fresh cilantro
Directions
1. In a large saucepan bring the water to boiling. If desired, break up noodles, drop noodles into the boiling water. (Save or discard flavor packets). Return to boiling, boil for 2-3 minutes or until noodles are tender but still firm, stirring occasionally. Drain noodles, set aside.
2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add beef, ginger, and garlic; cook and stir for 2 to 3 minutes or until beef has reached desired doneness. Carefully stir beef broth and soy sauce into skillet. Bring to boiling; reduce heat.
3. Add spinach, carrot, cilantro, and cooked noodles, to skillet; stir to combine. Heat through.
Serves 4
Per Serving: 381 cal, 17g fat, 34mg chol, 2g fiber, 30g carbs
Points per Serving: 9
So, I was pretty happy to find this recipe, calling for ramen noodles! I like it a lot because you DON'T use the salt laden flavor packet, and it includes a lot of wonderful healthy ingredients like spinach and carrots. You could really mix this recipe up and use chicken, shrimp or even tofu. My kids liked it a lot too, BONUS!
I'll be submitting this to Reeni for Pasta Presto Nights!
Asian Beef and Noodle Bowl
Adapted From Better Homes and Gardens, 30 Minute Meals
Ingredients
4 cups water
2 packages ramen noodles
2 teaspoons chili oil, or any oil plus 1/8 teaspoon cayenne pepper (I didn't even bother with the heat)
12 oz beef flank steak or top round steak, trimmed and cut into bite sized strips
1 teaspoon grated fresh ginger
2 cloves chopped garlic
1 cup beef broth
2 tablespoons soy sauce
2 cups fresh torn spinach
1 cup shredded carrot
1/4 cup fresh cilantro
Directions
1. In a large saucepan bring the water to boiling. If desired, break up noodles, drop noodles into the boiling water. (Save or discard flavor packets). Return to boiling, boil for 2-3 minutes or until noodles are tender but still firm, stirring occasionally. Drain noodles, set aside.
2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add beef, ginger, and garlic; cook and stir for 2 to 3 minutes or until beef has reached desired doneness. Carefully stir beef broth and soy sauce into skillet. Bring to boiling; reduce heat.
3. Add spinach, carrot, cilantro, and cooked noodles, to skillet; stir to combine. Heat through.
Serves 4
Per Serving: 381 cal, 17g fat, 34mg chol, 2g fiber, 30g carbs
Points per Serving: 9
