Comida Kraft
Recipe Box

Beef Noodle Bowl

Beef Noodle Bowl is rated 4.423448275862069 out of 5 by 725.
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings, 2 cups each

If they ask, tell them they're having a bowl full of deliciousness tonight. They'll get the details—noodles, strips of beef sirloin and all—soon enough!

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
  • Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
  • Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Special Extra

For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving.

Variation

Prepare as directed, using KRAFT Zesty Italian Dressing, adding 1 tsp. ground ginger and increasing the teriyaki sauce to 1/4 cup.

Servings

  • 4 servings, 2 cups each

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

The carrots in this low-sodium Asian-inspired meal are an excellent source of vitamin A. As a bonus, the broccoli provides vitamin C.

Nutritional Information

Serving Size 4 servings, 2 cups each
AMOUNT PER SERVING
Calories 440
Total fat 11g
Saturated fat 3g
Cholesterol 60mg
Sodium 440mg
Carbohydrate 53g
Dietary fiber 5g
Sugars 9g
Protein 30g
% Daily Value
Vitamin A 170 %DV
Vitamin C 45 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Generally speaking, this is a decent recipe even though it wasn't a huge hit with my family. Generally speaking, this is a decent recipe even though it wasn't a huge hit with my family. If I were to make it again, I would make some changes to suit my family's taste. For starters, I have to learn how to read directions! I used way too much pasta (16 oz to be exact) which overrode the entire dish and sucked up a lot of the sauce. So it was a little dry. I would also use less carrots (or leave them out entirely) and substitute water chestnuts or bamboo shoots. The flavor was good but I think some fresh chopped garlic and maybe a dash of red pepper flakes would definitely give it more "pizazz".
Date published: 2006-11-28
Rated 4 out of 5 by from I thought this recipe was good but a few things I didn't like. I thought this recipe was good but a few things I didn't like. DEFINITELY needed more sauce -- I doubled the sauce and it still seemed like there was none at all so I'm not sure how to fix this. Also, I think the meat should be cut into smaller pieces..I did mine in strips but it made it so you couldn't really take quick/easy bites...everyone was picking up pieces of the meat and just taking bites of it off the fork because they were too long so you couldn't really eat everything together it seemed. Other than that it was light and flavorful..will try it again and hopefully it will turn out better.
Date published: 2009-11-04
Rated 5 out of 5 by from i added onion slices, one clove of garlic, and extra dressing/sauce as well, and it turned out very... i added onion slices, one clove of garlic, and extra dressing/sauce as well, and it turned out very successful. i took out hte beef before it got overcooked, and let the sauce simmer in the pan to thicken, rather than letting the meat cook with the juices and become tough. also, i noticed there were a few complaints about not enough sauce. well, i think this recipe intends for the juices from the beef to add to the end sauce. so i wouldnt recommend cooking at too high of a heat, however, that would sacrifice the browned meat
Date published: 2009-03-16
Rated 4 out of 5 by from It was pretty bland the first time I made it, but I made some adjustments since & it makes it tons... It was pretty bland the first time I made it, but I made some adjustments since & it makes it tons better. First, I marinate the beef the night before. To save on fat, I dispense with the oil & let the beef get almost brown in its own juices. Then I add the dressing, teriyaki, & about a half tablespoon of soy sauce (which isn't in the recipe), & add the veggies to the skillet instead of the pasta water so that they can soak up some of the Asian flavor. Works great & tastes great!
Date published: 2008-03-18
Rated 5 out of 5 by from made with chicken insteead of beef. made with chicken insteead of beef. also discovered after after i started cooking that I didn't have the terriyaki sauce i thought was in the fridge! AHH! compromise... soy sauce, a little garlic, a dash of white vinegar and a few tbsps of brown sugar... I used fresh ginger instead of powdered and added fresh snow peas to the mix. my husband raved! this will def make it into our make often recipe box! yum! I also doubled the amount of sauce and i'm glad I did!
Date published: 2007-08-16
Rated 5 out of 5 by from My husband and I loved this! My husband and I loved this! We splurged and made this with filet mignon. Instead of broccoli/carrots, we used a green pepper, celery, shallot, a few cloves of garlic, and green onions (since that's what was in the 'fridge). Based on other people's suggestions, we also added water chesnuts and bamboo shoots, and also sprinkled sesame seeds in. We doubled the sauce, and used fat free ital. dressing, and replaced linquini with whole wheat angel hair.
Date published: 2007-01-04
Rated 4 out of 5 by from Recipe was very flavorful, I used chopped honey roasted peanuts as that's what I had. Recipe was very flavorful, I used chopped honey roasted peanuts as that's what I had. The touch of sweetness went very well with the other flavors. My daughter-in-law tried it and requested the recipe. It was easy and didn't take a lot of time. Excellent choice for working families. Thought the left-overs were even better as flavors blend, even though the vegtables are not as crisp. The only drawback was the high sodium.
Date published: 2006-04-12
Rated 5 out of 5 by from Excellent, fast and easy! Excellent, fast and easy!!! Keep in mind that other veggies can be added; for instance, bell pepper, beans sprouts, snow peas & water chestnuts just to names a few. Also, the noodles can be replaced with already cooked lo mein noodles from your local oriental market. This dish is very filling and yields a lot. It is now on my menu and is a hit in my house. Have fun and enjoy this dish! peace out, pitherspad ;)
Date published: 2006-06-15
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