You can find fresh Asian noodles in the produce or Asian sections of the grocery store.
| 1 pkg (475 g) |
Lean Ground Beef Round or Sirloin* |
| 1 tsp (5 mL) |
minced fresh ginger |
| 1 |
clove garlic, minced |
| Half |
sweet red pepper, thinly sliced |
| 1 pkg (900 mL) |
sodium-reduced beef broth |
| ¼ cup (50 mL) |
sodium-reduced soy sauce |
| 1 |
carrot, shredded |
| 2 pkg (200 g EACH) |
fresh Asian noodles |
| ½ cup (125 mL) |
frozen peas |
| 1 |
green onion, thinly sliced |
| ¼ cup (50 mL) |
chopped roasted peanuts |
- Cook beef, ginger, garlic, and red pepper in large saucepan over medium-high heat for 8 to 10 minutes until browned, breaking into small chunks with back of spoon while cooking. Drain.
- Stir in broth, soy sauce and carrot; bring to a boil. Add noodles and peas; return to boil and simmer for 4 to 5 minutes.
- Divide noodles among six serving bowls using tongs. Divide broth mixture among bowls, ladling over noodles. Top each with some onion and peanuts.
*Other options: Lean Ground Chuck, Lean/Extra Lean Ground Beef