Comida Kraft
Recipe Box

Quick Veggie & Beef Noodle Bowl

Prep Time
25
min.
Total Time
25
min.
Servings

4 servings, 2 cups each

Veggies aren't boring in this colorful Asian-style meal. Using bok choy, carrots and red peppers makes it easy to get your family to eat more vegetables.

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What You Need

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Make It

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  • Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
  • Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
  • Serve over pasta.

Substitute

Substitute a 16-oz. pkg. frozen stir-fry vegetable blend for the sliced fresh vegetables. Add with broth and simmer 5 min. or until heated through.

Servings

  • 4 servings, 2 cups each

Healthy Living

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

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Vegetable
  • 3 Meat (L)

Nutrition Bonus

This satisfying low-calorie, low-fat and low-sodium meal provides 1-1/4 cups of vegetables per serving. In addition to the carrots providing flavor and crunch, they're also rich in vitamin A. And as a bonus, the colorful red peppers and bok choy team up to provide an excellent source of vitamin C.

Nutritional Information

Serving Size 4 servings, 2 cups each
AMOUNT PER SERVING
Calories 350
Total fat 9g
Saturated fat 3g
Cholesterol 60mg
Sodium 530mg
Carbohydrate 40g
Dietary fiber 5g
Sugars 12g
Protein 28g
% Daily Value
Vitamin A 290 %DV
Vitamin C 100 %DV
Calcium 8 %DV
Iron 25 %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 This was an excellent recipe. This was an excellent recipe. I actually ended up doubling the recipe, not by choice, I couldn't find a pkg. of meat smaller than 1.77 lbs. Regardless, I doubled everything, except the broth, I just added extra H2O b/c I only had one can of beef broth. I marinated the meat in the catalina dressing all day and then I threw it in a pot to cook. When the meat was done I added the veggies and seasonings, excluding the bok choy, and cooked those for a while. 10 minutes or so before serving I added the bok choy and cooked it until it was wilted. (I treated it like cooking spinach.) Overall, it took about an hour to cook and it was definitely worth it. The flavors were infused throughout. It was delicious. Threw it over some angel hair pasta and dinner was done! Next time I think I'll try it over some brown rice. I bet that would be good too!!!
Date published: 2006-06-07
Rated 4 out of 5 by from Me and my parents loved this! Me and my parents loved this!!! I had to store extra in the freezer just so that when my sister comes home from college she'll be able to try some as well. I think we should add extra dressing and extra broth, and cook the meat and carrots with everything longer then 7 mins. I did all that, It was DELICIOUS!!!! YUMM!! Great meal!!
Date published: 2006-02-02
Rated 4 out of 5 by from Next time I make it, I will add spices to my meat. Next time I make it, I will add spices to my meat. I love the taste of garlic in meat and thought this could use more spices. I would also slice up an onion or try leeks for more spice. It was good, but I personally thought it needed more spices. My husband liked it, but also thought it could use some onion.
Date published: 2005-02-10
Rated 3 out of 5 by from If you want this one to turn out, you will need to spice it to your taste. If you want this one to turn out, you will need to spice it to your taste. I had the crushed red pepper and ground red pepper sparingly and gave this some zing. My husband and I discussed this one. We are going to try it reducing the meat, carrots, and adding some other vegetables.
Date published: 2006-04-21
Rated 4 out of 5 by from My family and I really liked this. My family and I really liked this. I added 2 cans of beef broth as it didn't look like it would be that soupy with only one. It really does need green onion and next time I'll use fresh ginger and garlic -- it was little on the bland side as is.
Date published: 2006-11-15
Rated 1 out of 5 by from Although this recipe sounds good, I cannot understand how you could rate this as health living when... Although this recipe sounds good, I cannot understand how you could rate this as health living when it has 60mg of cholesterol, 360 calories and 10mg's of total fat ( 5 gram's is low) and the sodium/carbs are not in the range for healthy eating.
Date published: 2005-01-26
Rated 5 out of 5 by from I made this recipe with ramen noodles instead of pasta and it reminded me of Chinese take-out. I made this recipe with ramen noodles instead of pasta and it reminded me of Chinese take-out. It was wonderful! Wish I had this recipe during all those ramen noodle-college days!!
Date published: 2006-05-08
Rated 4 out of 5 by from have made this recipe several times since seeing it in the kraft quarterly magazine. have made this recipe several times since seeing it in the kraft quarterly magazine. it is simple to make and very tasty. i make a double batch to ensure i have leftovers.
Date published: 2005-01-26
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