Asian Noodle Bowl Recipe - Allrecipes.com
Asian Noodle Bowl Recipe
  • READY IN 40 mins

Asian Noodle Bowl

Recipe by  

"Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    5 mins
  • READY IN

    40 mins

Directions

  1. Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
  2. Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
  3. Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.
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Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2014

Oh my goodness, this was exactly what I was looking for. Great flavor combinations. I have used this recipe so many times because my family loves it so much. I have to make larger batches because they insist upon left-overs. I tend to add more vegetables than suggested and upon serving I add some bean sprouts and lettuce to the bowl (on top) and then sprinkle with a sweet chili sauce. This is a super recipe and very easy to make. Thanks!

 
Most Helpful Critical Review
Dec 03, 2014

The only thing that tasted good was the meat. The vegetables didn't cook much and the sauce or soup tasted revolting.

 

13 Ratings

Sep 16, 2013

I can not say enough good things about this recipe...I used sugar snap peas and shiitake mushrooms, but the Bison skirt steak was the highlight of this dish!!!

 
Feb 19, 2014

I did make a couple subsitutions based on what I had in the fridge,but that is the beauty of stir fry sort of stuff. I used chicken instead of beef, sugar snap peas for the broccoli and added mushrooms because I had some in the fridge that needed to be used up. The only flavor changer was to also add 1 tb of dark sesame oil. I just love the taste of seasame in Asian food. I did use 2 tb siracha sauce since I like spicy stuff.

 
Feb 03, 2014

This was fantastic! I could not find Bison so I used skirt steak. I also added 1 tbsp of sesame oil, 1/4 tsp ground ginger, and cracked black peppercorn into the soy for the steak and added mushrooms with the veggies. The family love love loved it!

 
Jan 18, 2015

This dish was really good. I was unable to find bison meat but used a flank steak. Would like to try it with the bison because the steak was flavorful but a little tough. Also added daikon, Asian pickled radish, which was great with this dish. We served with homemade sushi and potstickers. Yum yum!

 
Oct 30, 2014

This was so good! I used sugar snap peas instead of broccoli and beef in lieu of bison. The veggies have a nice crisp when you follow the recipe.

 
Jul 29, 2014

We loved this recipe! Since I'm allergic to beef this was a perfect recipe for me and my family enjoyed it equally as well. I doubled the amount of broth and used chicken broth due to my allergy, and used 3 cups of water. Everyone likes a lot of broth with their soups here. I added about 3 tablespoons of soy sauce and 1 1/2 tablespoons of sesame oil to the broth to give it more flavor. It is now a rich and delicious accompaniment to the rest of the ingredients. Make sure you get a good cut of bison for this recipe. My local health foods store has a bison 'event' every three months, but otherwise just has ground or an inferior cut off steak in their frozen section. I will be sure to stock up the next time their event rolls around just for this recipe! I could eat this on a weekly basis-its that good!

 

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