Best Asian Beef Noodles Recipes

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ASIAN BEEF AND NOODLES



Asian Beef and Noodles image

Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

EASY ASIAN BEEF AND NOODLES



Easy Asian Beef and Noodles image

I created this dish on a whim to feed my hungry teenagers. It's since become a dinnertime staple, and now two of my grandchildren make it in their own kitchens. -Judy Batson, Tampa, FL

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
6 tablespoons reduced-sodium teriyaki sauce, divided
8 ounces uncooked whole grain thin spaghetti
2 tablespoons canola oil, divided
3 cups broccoli coleslaw mix
1 medium onion, halved and thinly sliced
Chopped fresh cilantro, optional

Steps:

  • Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti according to package directions; drain., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 462 calories, Fat 13g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 546mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 35g protein.

BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES



Beef Pad Thai With Peanut Sauce & Asian Noodles image

I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.

Provided by stephanierndos

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 cup dry roasted peanuts
1/3 cup water
1 garlic clove, minced
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes (more or less to taste)
2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 teaspoon tahini paste
1 teaspoon red chili sauce (more or less to taste)
1 teaspoon lime juice
lime zest
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)
2 garlic cloves, minced
3 -4 tablespoons teriyaki sauce
1 cup cremini mushrooms, sliced or 1 cup shiitake mushroom
1 onion, sliced small onion, into long thin slices work best
1 lb lean beef steak, cut crosswise into 1/4 inch strips (such as sirloin tip or flank)
1/4 cup chopped dry roasted peanuts
1/4 cup chopped scallion (3-4 scallions, white & green parts)
8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti

Steps:

  • Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
  • Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
  • Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8

SPICY ASIAN BEEF AND NOODLES



Spicy Asian Beef and Noodles image

This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)

Provided by Ishi3179

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb beef round tip steak, cut 1/8 to 1/4 inch thick
4 ounces uncooked vermicelli or 4 ounces thin spaghetti
3 tablespoons water
1 (8 ounce) package fresh sugar snap peas
1 cup packaged fresh matchstick-style shredded carrot
2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook vermicelli according to package directions; drain.
  • Keep warm.
  • Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
  • Heat water in large nonstick skillet over medium-high heat until hot.
  • Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
  • Remove from skillet.
  • Heat same skillet over medium-high heat until hot.
  • Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
  • (Do not overcook.) Remove from skillet.
  • Repeat with remaining beef.
  • Combine stir-fry sauce and red pepper in same skillet.
  • Return all beef and vegetables to skillet; heat through.
  • Toss with vermicelli.

EASY ASIAN BEEF & NOODLES - WW RECIPE



Easy Asian Beef & Noodles - Ww Recipe image

This is delicious. It satisfies my craving for lo-mein. I have made with chicken and shrimp as well, just adjust the ramen noodle flavor to match. From WW cookbook Cooking for Two, it makes a HUGE 10 points serving. I am satisfied with 1/2 a serving.

Provided by KelBel

Categories     Asian

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 (8 ounce) rib eye steaks
2 teaspoons dark sesame oil, divided
1 cup sliced green onion (1 inch slices)
2 cups packaged cabbage and carrot coleslaw mix
2 (2 7/8 ounce) packages beef-flavor ramen noodles
1 1/2 cups water
1 tablespoon low sodium soy sauce

Steps:

  • Trim fat from steak; cut steak diagonally across grain into thin slice.
  • Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
  • Add steak and green onions; stir fry 1 minute.
  • Remove steak mixture from skillet; keep warm.
  • Heat remaining 1 Tsp oil in skillet over medium high heat.
  • Add slaw; stir fry for 30 seconds.
  • Remove slaw from skillet and keep warm.
  • Remove noodles from packages; reserve 1 seasoning packet for another use.
  • Add water and remaining seasoning packet to skillet; bring to a boil.
  • Break noodles in half; add noodles to water mixture.
  • Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
  • Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

ASIAN BEEF NOODLES



Asian Beef Noodles image

We've raised beef the majority of our lives, so I like to try new recipes that feature it. This beef noodles recipe is different and absolutely delicious. -Margery Bryan, Royal City, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 package (3 ounces) beef-flavored ramen noodles
1 pound beef top sirloin steak
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil
2 tablespoons water
1 tablespoon steak sauce
1 medium carrot, shredded
2 tablespoons sliced green onion
1/4 cup salted peanuts

Steps:

  • Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside. , Cut steak into thin strips. In a large skillet, stir-fry the beef and jalapeno in oil for 1-2 minutes or until meat is no longer pink. Remove and keep warm., In the same skillet, combine the noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 328 calories, Fat 17g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 560mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

BEAN THREAD NOODLES WITH BEEF AND ASIAN PEAR



Bean Thread Noodles with Beef and Asian Pear image

Categories     Beef     Quick & Easy     Fall     Asian Pear     Noodle     Gourmet

Yield Makes 4 servngs

Number Of Ingredients 12

1/4 lb bean-thread noodles (also known as cellophane noodles)
4 garlic cloves, minced
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
1/2 cup plus 1 teaspoon rice vinegar (not seasoned)
1 lb filet mignon, cut into 1/4-inch-thick julienne strips
2 (14 1/2-oz) cans beef broth
1/4 cup water
1 Asian pear, cut into julienne strips
2 scallions (green parts only), thinly sliced

Steps:

  • Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.
  • Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.

ASIAN STYLE GROUND BEEF AND BROCCOLI WITH NOODLES



Asian Style Ground Beef and Broccoli With Noodles image

Since the beef broth, black bean sauce and soy sauce have a high salt content, I advise not to add in any salt to this recipe. Asian soba noodles can be substituted for the spaghetti if desired. Feel free to add in other veggies too.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 15

7 cups fresh broccoli florets (uncooked and cut into small florets)
1 (10 ounce) can mushrooms (drained, or save the juice)
1/2 cup water (or use the water from the canned mushrooms to make 1/2 cup)
2 cups beef broth (low sodium if possible)
3 tablespoons chinese black bean garlic sauce (or to taste)
2 tablespoons cornstarch
1/2 lb uncooked spaghetti
1 tablespoon vegetable oil
1/2 lb extra lean ground beef
2 tablespoons fresh minced garlic (or to taste)
1 medium onion, thinly sliced
2 teaspoons dried chili pepper flakes (or to taste)
black pepper
salt (optional)
soy sauce (optional)

Steps:

  • Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
  • In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
  • Heat oil in the same pot that was used to boil the spaghetti.
  • Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
  • Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
  • Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
  • Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
  • Add in soy sauce to taste if desired.

Nutrition Facts : Calories 547.4, Fat 10.9, SaturatedFat 2.6, Cholesterol 47.4, Sodium 488.9, Carbohydrate 79.3, Fiber 4.2, Sugar 4.7, Protein 36

FAST & EASY ASIAN PEANUT BEEF & NOODLES FOR TWO



Fast & Easy Asian Peanut Beef & Noodles for Two image

Peanut butter is the key to the Asian-inspired flavor in this quick and easy beef and noodles skillet dish for two.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 2 servings, 2-1/4 cups each

Number Of Ingredients 9

1/4 lb. spaghetti, broken in half, uncooked
1-1/2 cups sugar snap peas
1/2 cup red pepper strips
1/4 cup KRAFT Classic CATALINA Dressing
1/2 lb. boneless beef sirloin steak, well trimmed, cut into thin strips
1 Tbsp. creamy peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Cook spaghetti in large saucepan as directed on package, adding peas and peppers to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
  • Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.

Nutrition Facts : Calories 650, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 890 mg, Carbohydrate 67 g, Fiber 8 g, Sugar 16 g, Protein 38 g

ASIAN PEANUT BEEF & NOODLES



Asian Peanut Beef & Noodles image

Make and share this Asian Peanut Beef & Noodles recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 lb spaghetti, broken in half, uncooked
1 1/2 cups sugar snap peas
1/2 cup red pepper, strips
1/4 cup Catalina dressing
1/2 lb well-trimmed boneless beef top sirloin steak, cut into thin strips
1 tablespoon peanut butter
1 tablespoon light soy sauce
2 green onions, sliced
1/4 cup chopped dry roasted peanuts

Steps:

  • Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 minute of the spaghetti cooking time.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 minute or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 minute or until sauce thickens.
  • Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

Nutrition Facts : Calories 877.3, Fat 51.8, SaturatedFat 12.1, Cholesterol 76, Sodium 1098.2, Carbohydrate 66.3, Fiber 8.8, Sugar 11.4, Protein 41.3

ASIAN BEEF WITH NOODLES



Asian Beef with Noodles image

Peanut butter, soy sauce and a surprise ingredient, Catalina dressing, make the yummy base to Denise's Asian Beef with Noodles. Kids of all ages will love this fun way to serve spaghetti. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti, broken in half
3 cups fresh sugar snap peas
1 cup julienned sweet red pepper
1/2 cup Catalina salad dressing
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 cup thinly sliced green onions
1/2 cup dry roasted peanuts

Steps:

  • In a large saucepan, cook spaghetti according to package directions, adding the snap peas and pepper during the last 2 minutes of cooking; drain., Meanwhile, in a large skillet, heat salad dressing over medium-high heat. Add beef; cook for 8-10 minutes or until meat reaches desired doneness. Add peanut butter and soy sauce; cook for 2 minutes or until thickened. Stir in the spaghetti mixture and onions; sprinkle with peanuts.

Nutrition Facts : Calories 461 calories, Fat 20g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 728mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

ASIAN PEANUT NOODLES WITH BEEF FOR TWO



Asian Peanut Noodles with Beef for Two image

Toss snap peas and fresh peppers with steak for these Asian peanut noodles. Asian Peanut Noodles with Beef for Two is a great dish for you and your honey.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 30m

Yield 2 servings

Number Of Ingredients 9

1/4 lb. spaghetti, uncooked, broken in half
1-1/2 cups sugar snap peas, trimmed
1/2 cup red pepper strips
1/4 cup KRAFT Lite CATALINA Dressing
1/2 lb. well-trimmed boneless beef sirloin steak, cut into thin strips
1 Tbsp. creamy peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt and adding snap peas and pepper strips to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened and meat is done.
  • Drain spaghetti mixture. Add to meat mixture; mix lightly. Stir in onions; sprinkle with nuts.

Nutrition Facts : Calories 710, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 75 g, Fiber 8 g, Sugar 18 g, Protein 43 g

ASIAN PEANUT NOODLES WITH BEEF FOR TWO



Asian Peanut Noodles with Beef for Two image

Toss snap peas and fresh peppers with steak for these Asian peanut noodles. Asian Peanut Noodles with Beef for Two is a great dish for you and your honey.

Provided by @MakeItYours

Number Of Ingredients 9

1/4 lb. spaghetti, uncooked, broken in half
1-1/2 cups sugar snap peas, trimmed
1/2 cup red pepper strips
1/4 cup KRAFT Lite CATALINA Dressing
1/2 lb. well-trimmed boneless beef sirloin steak, cut into thin strips
1 Tbsp. creamy peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt and adding snap peas and pepper strips to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened and meat is done.
  • Drain spaghetti mixture. Add to meat mixture; mix lightly. Stir in onions; sprinkle with nuts.

EASY ASIAN BEEF NOODLES



EASY ASIAN BEEF NOODLES image

Categories     Beef     Quick & Easy

Yield 2 people

Number Of Ingredients 7

1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
1 1/2 cups water
1 tablespoon low-sodium soy sauce

Steps:

  • Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm. Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

ASIAN BEEF NOODLES



Asian Beef Noodles image

This recipe comes from one of my Pampered Chef cookbooks. Chicken may be substituted for beef, use chicken flavor ramen noodles instead.

Provided by Kathy Lochner

Categories     Beef

Number Of Ingredients 8

1 lb beef steak cut into 1/4 inch strips
1 tsp ground ginger
3 c broccoli florets
2 pkg beef-flavor ramen noodles with seasoning packets
2 green onions with tops, sliced
3 clove garlic, minced
2 c water
2 c carrots

Steps:

  • 1. Spray a 12 inch skillet or wok with nonstick cooking spray; heat over medium heat until hot. Stir-fry beef (or chicken) 3-4 minutes; remove to a plate or bowl and cover to keep warm.
  • 2. Add the water and garlic to the skillet; bring to a boil. Stir in the noodles, contents of seasoning packets, ginger, and vegetables. Bring to a boil; reduce heat. Simmer for 3 minutes until the noodles are tender and most of the liquid has been absorbed, stirring occasionally.
  • 3. Return the meat to the skillet; cook just until heated through. Sprinkle with green onion and serve.

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