Asian Beef Noodle Soup

25 minutes Prep: 10 minutes Cook: 15 minutes

146 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	cups	water
2	tablespoons	soy sauce
2	tablespoons	chili sauce
1	teaspoon	ginger	ground
1/8	teaspoon	cayenne pepper
2	packages	soup noodles	ramen, instant
2 1/2	cups	chinese cabbage	thinly sliced
3	each	carrots	peeled, cut into slices
1	cup	mushrooms	small, sliced
1/2	cup	corn kernels	frozen
1/2	lb.	beef round steak	thinly sliced
4	each	scallions, spring or green onions	thinly sliced
2	teaspoons	sesame oil	dark

Directions

Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use).

Bring to a simmer; add cabbage and carrot; cook 5 minutes.

Add mushrooms, corn and noodles; simmer 3 minutes.

Add beef and green onion.

Heat through.

Stir in sesame oil.

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Nutrition Facts

Serving Size 529g

Amount per Serving

Calories 146 27% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 651mg	27%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 15.0g	31%

Vitamin A	159%		Vitamin C	14%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is OUTSTANDING, but I highly recommend not adding the seafood until the end. Also, this is a ridiculous amount of vegetables; I cooked them in a large electric skillet and cooked them for a while so they would cook down, as also I like my vegetables cooked more than just the 3 minutes that the recipe says. I used white wine instead of sherry. Other than the cooking modifications, this was probably one of the best stir fry recipes I have ever had. Oh and one more thing, I used a lot more seafood than what they said - one pound total for all those veggies? My husband would flip out if I only used a pound....LOL

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