Name: Trendy Beef Noodle Bowl
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) vegetable oil; 2 carrots thinly sliced; 2 stalks celery thinly sliced; 2 garlic cloves minced; 1 medium onion diced; 1 tbsp (15 mL) minced gingerroot; 2 tbsp (30 mL) all-purpose flour; 2 cups (500 mL) beef stock; 2 cups (500 mL) Milk; 1 pkg (14 oz/400 g) thick noodles (Udon) pre-cooked or 3 cups (750 mL) cooked spaghetti broken; 8 oz (250 g) cooked beef cubed; 1/4 cup (60 mL) soy sauce; 1 cup (250 mL) halved snow peas or chopped green beans; Hot pepper sauce (optional)

READY FOR REWARDS?

Preparation

In pot, heat oil over medium heat; cook carrots, celery, garlic, onion and ginger, stirring, for 3 min or until softened. Add flour; cook, stirring, for 1 min. Gradually pour in beef stock and milk ; bring to simmer. Simmer, stirring often, for 5 min or until slightly thickened.

Stir in noodles, beef and soy sauce. Cook, stirring often, for 3 min or until hot. Stir in snow peas. Cook for 2 min or until snow peas are tender-crisp. Season to taste with hot pepper sauce (if using).

Tips

Leftover roast beef, steak or deli roast beef can be used.-Christine Cushing

For the Adventurous: For a more exotic Asian flavour, add 1/4 cup (60 mL) unsweetened shredded coconut with carrots and stir in 1 tbsp (15 mL) fish sauce and 1 tsp (5 mL) Thai chili paste with soy sauce. Substitute 4 heads chopped baby bok choy for snow peas.