Now that school is back in session, I’m reminded of one of my favorite go-to meals from my college days. While I, like most students, survived on microwave dinners, fast food burgers and instant ramen, I was always on the hunt for simple meals that required few ingredients and little prep time. My solution: Stir-fry Noodles.
Hearty and flavorful, this versatile, one-pan meal can satisfy the biggest of appetites. The recipe calls for few kitchen tools and no advanced cooking know-how, making it the perfect dish for the cooking newbie.
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Ingredients
Hoisin sauce
1⁄2 Tablespoon
Sriracha chili sauce
1⁄2 Teaspoon
Green onion
1⁄3 Cup (5.33 tbs) (Chopped)
Beef eye
1⁄2 Pound (Thinly Sliced)
Sesame oil
1⁄4 Teaspoon
Soy sauce
1 Tablespoon
Soy sauce
1 Tablespoon
Sugar
1⁄2 Teaspoon
Oil
1⁄2 Tablespoon
Minced garlic
1⁄2 Teaspoon
Broccolini
1 Cup (16 tbs) (Chopped)
White button mushroom
1 Cup (16 tbs) (Quartered)
Udon noodles/Cooked spaghetti
3 Cup (48 tbs) (Boiled)
Nutrition Facts
Serving size
Calories 662 Calories from Fat 133
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 40.1 mg13.4%
Sodium 1501.3 mg62.6%
Total Carbohydrates 93 g31.1%
Dietary Fiber 4.2 g17%
Sugars 4.6 g
Protein 36 g72.8%
Vitamin A 10.5%
Vitamin C 36%
Calcium 3.5%
Iron 10.1%
*Based on a 2000 Calorie diet
Directions
In a medium bowl, combine the beef, sesame oil, soy sauce and sugar; let sit for 5 minutes.
Heat a 12-inch non-stick skillet over medium-high heat and add oil, coating the entire pan surface evenly.
Add the garlic and stir quickly for about 5 seconds. Add the marinated beef to the pan allowing it to cook evenly, about 1 ½ minutes; turn and cook until just no longer pink.
Next, add the broccolini and stir-fry for 15 seconds, and then add in the mushrooms and let it cook for another 30 seconds. Toss in the cooked noodles and combine. Finally, add the soy sauce, hoisin sauce and chili sauce, and mix thoroughly. Sprinkle with green onion and serve immediately.
Makes 2 servings.
Notes:
Purchase thinly sliced beef from an Asian market or ask your butcher to slice the meat for you. To cut the meat yourself, slice thinly across the grain. It’s easiest if you partially freeze the meat, just long enough to firm up but not enough to harden (about 30 minutes).
Udon noodles can be purchased frozen in Japanese or other Asian markets. They come in packs of 4 or 5 individual servings. Cook following package directions. This recipe uses 2 packs (8.8 ounces each).
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