Trendy Beef Noodle Bowl

This recipe is taken from the 2004 Milk Calendar. A quick and satisfying dish full of great tasting fresh veggies and Asian flavours - right in the trend of a meal-in-a-bowl!

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 servings
trendy beef noodle bowl

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)

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.

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Nutrition

Nutritional Information

per serving
Energy: 383 Calories
Protein: 29 g
Carbohydrate: 40 g
Fat: 11 g
Fibre: 2.7 g
Sodium: 1670 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 209 mg
Vitamin B12: 111 %
Vitamin A: 77 %
Zinc: 42 %
Phosphorus: 33 %