Comida Kraft
Recipe Box

Beef and Noodles Bowl with Vegetables

Beef & Vegetable Noodle Bowl is rated 3.830188679245283 out of 5 by 53.
Prep Time
20
min.
Total Time
20
min.
Servings

2 servings, about 1-3/4 cups each

Stop. Walk away from the ramen. Instead, try this delicious Beef and Noodles Bowl with Vegetables that uses sirloin steak and is ready in just 20 minutes.

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What You Need

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Make It

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  • Cook spaghetti in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.
  • Drain spaghetti; return to pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.

Substitute

Substitute 1/4 cup chopped fresh cilantro for the onions.

Servings

  • 2 servings, about 1-3/4 cups each

Healthy Living

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

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

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

Nutrition Bonus

This easy-to-make Asian-inspired low-calorie, low-fat meal is as delicious as takeout. And as a bonus, the combination of broccoli and red peppers not only provides vitamin A and but it's also high in vitamin C.

Nutritional Information

Serving Size 2 servings, about 1-3/4 cups each
AMOUNT PER SERVING
Calories 400
Total fat 8g
Saturated fat 2g
Cholesterol 60mg
Sodium 520mg
Carbohydrate 59g
Dietary fiber 9g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 50 %DV
Vitamin C 80 %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 5 out of 5 by from Very good but a bit skimpy on the serving size so I doubled the amount of spaghetti, didn't have... Very good but a bit skimpy on the serving size so I doubled the amount of spaghetti, didn't have whole wheat, and cook it very aldente. Then finished cooking it in a hot frying pan with a tb of canola oil to give the noodles more of a Chinese restaurant flavor and texture. Added 1/2 cup of carrots sliced on the diagonal and a couple cloves of minced garlic and a few drops of toasted sesame oil. This made 2 very satisfying portions for us and will make it again.
Date published: 2012-07-23
Rated 5 out of 5 by from Great way to use leftover london broil. Great way to use leftover london broil. I also read the reviews. Used tbsp Sesame Oil with tbsp regular oil. No problem w/sodium so I salted pasta water, put a pinch in veggies & used chicken bouillon in 1/3 cup water mixed w/1-1/2 tsp cornstarch. Added scallions in last minute of cooking broccoli. Used plain linguini on hand. Added cooked meat at very end just to heat through. I thought it was great.
Date published: 2012-07-23
Rated 5 out of 5 by from I made this for 4 hungry sailors last weekend. I made this for 4 hungry sailors last weekend. Everyone loved it! I added soy sauce, chicken bouillon, and a whole can of chicken broth for added flavor and moisture. I used lo mein instead of spaghetti. I also made the brown rice with green beans (also found on this website) and bought chop sticks, fortune cookies, and egg rolls to make it a great meal! I will definitely make it again!
Date published: 2007-11-19
Rated 3 out of 5 by from I loved the idea of this dish. I loved the idea of this dish. However, I was let down. It was extremely, extremely bland. As others have said, maybe marinating the steak ahead of time might help. I thought the combination of the hoisin and dressing would do it, but still very bland. I will try again with marinated meat, as well as carrots and mushrooms added to the mix.
Date published: 2010-07-14
Rated 5 out of 5 by from I used coconut oil along with the dressing for the initial cooking. I used coconut oil along with the dressing for the initial cooking. Salted the pasta cooking water and used regular salted chicken broth. Seasoned the meat with salt, pepper, garlic powder and tossed with a bit of corn starch before adding to the pan.Then added red pepper flakes at the end. Yum-O!
Date published: 2011-09-12
Rated 4 out of 5 by from I read the reviews and decided that it was going to need something extra, so I whisked the dressing... I read the reviews and decided that it was going to need something extra, so I whisked the dressing and hosin sause together along with two chopped garlic cloves, then tossed the beef in a ziploc bag and poured the dressing mixture over it and marinated it in the fridge for 30 minutes.
Date published: 2010-09-01
Rated 4 out of 5 by from This recipe is a keeper. This recipe is a keeper. We all loved it. I substituted 'Healthy Harvest whole wheat blend thin spaghetti' for less Weight Watcher points. I used 1-1/2 pounds of shredded beef from Stater Bros & tripled the rest of the ingredients to feed a crowd. There were no complaints.
Date published: 2007-10-02
Rated 5 out of 5 by from Very, very good! Very, very good! Instead of only using broccoli, I used the frozen vegetable Asian mix by BirdsEye. It is lightly sauced and added a bit of sweetness. This is very easy and really, very delicious. I would also like to try it over rice instead of the noodles.
Date published: 2012-07-25
  • 2016-09-27T10:59CST
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