Asian Beef Noodle Bowl Kraft Recipes

Steps:

• 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.

Steps:

• Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
• Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
• Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.

Steps:

• Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
• Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
• Toss pasta and meat mixture in large serving bowl.
• Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat, carrots and mushrooms; cook and stir 4 min., adding garlic for the last minute.
• Add broth; bring to boil. Move meat and vegetables to edge of skillet. Add pasta to center of skillet; cover. Simmer on medium heat 8 min. or until pasta and vegetables are tender and liquid is absorbed, adding cabbage and stirring to combine all ingredients after 4 min.
• Stir in remaining dressing. Top with onions and nuts.

Steps:

• 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 teaspoons 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.

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Steps:

• 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.

Steps:

• Cook noodles per package directions; drain.
• Add garlic, pepper, and broth to a large saucepan; bring to a boil.
• Lower heat, and simmer 10 minutes.
• Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
• Heat a large nonstick skillet coated with cooking spray over med-high heat.
• Add in mushrooms and carrots, stir/saute 2 minutes.
• Stir in soy sauce mixture; cook 2 minutes stirring constantly.
• Add vegetable mixture to broth mixture; stir in beef.
• Cook 2 minutes or until beef loses its pink color.
• Stir in noodles, green onions, and spinach.
• Serve immediately.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.