Best Quick Veggie Beef Noodle Bowl Recipes

ASIAN BEEF NOODLE BOWLS

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.

QUICK VEGGIE & BEEF NOODLE BOWL

Steps:

• Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
• Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
• Serve over pasta.

SHORTCUT BEEF NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
• Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
• Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

BBQ BEEF BOWL WITH BROWN RICE NOODLES

Steps:

• Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade.
• Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest.
• Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls.
• Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve.
• Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
• Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
• Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
• Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

QUICK VEGGIE AND BEEF NOODLE BOWL

Steps:

• Cook pasta as directed on package while pasta cooks, in a large skillet add dressing and meat and carrots Cook 5-7 min.
• or until meat is cooked through. Add veggies stir in seasoning and cook just till heated.
• Add broth and simmer till heated through.
• Serve over hot drained pasta.