Southeast Asian Beef And Rice Noodle Soup Recipes

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ASIAN-THEMED BEEF AND RICE NOODLE SOUP

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 16



Asian-Themed Beef and Rice Noodle Soup image

Steps:

  • Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  • Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

ASIAN BEEF NOODLE SOUP

Make and share this Asian Beef Noodle Soup recipe from Food.com.

Provided by mama smurf

Categories     Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12



Asian Beef Noodle Soup image

Steps:

  • Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
  • In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
  • Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
  • Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6

8 ounces boneless beef sirloin
2 tablespoons soy sauce
8 cups beef stock
2 slices fresh ginger (thin slices)
1 garlic clove, minced
2 cups rice vermicelli, broken into 3-inch pieces
2 carrots, peeled and shredded
2 cups napa cabbage or 2 cups bok choy, shredded
2 cups bean sprouts
1/8 cup chopped fresh cilantro
3 green onions, sliced
1 teaspoon toasted sesame seed oil

ASIAN BEEF AND NOODLE SOUP

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12



Asian Beef and Noodle Soup image

Steps:

  • Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
  • Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
  • Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
  • Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1300 mg

3 ounces uncooked cellophane noodles
1 tablespoon dark sesame oil
1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
6 cups Progresso™ beef flavored broth (from two 32-ounce cartons)
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)

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