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Asian Beef Noodle Bowls Recipe

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This recipe for Asian Beef Noodle Bowls is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. uncooked angel hair pasta (capellini), broken in half
8 oz. fresh sugar snap peas
5 tsp. vegetable oil
1 lb. boneless beef sirloin steak, cut into 1/4-inch strips
1 medium carrot, thinly sliced (1/2 cup)
1/2 cup teriyaki baste and glaze (from 12 oz. bottle)
4 medium green onions with tops, sliced (1/4 cup)
1/2 cup honey-roasted peanuts, chopped
Directions:
Directions:
Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.
In same skillet, heat remaining 2 tsp. oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.
Serve in bowls; sprinkle with onions and peanuts.

 

 

 

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