Recipe by Cooking Light magazine
"Explore the Asian noodle-bowl phenomenon with this easy-to-prepare variation."
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large egg whites
fat-free beef broth
low-sodium soy sauce
grated peeled fresh ginger
beef tenderloin, cut into 2x1/4 inch slices
1 1/2 cups
(1-inch) sliced green onions
hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
fresh bean sprouts
I had to whip something out in lighting-speed time and it won a standing ovation from the kids.
Easy to adapt to a rice dish too!
it tasted like top ramen and took 10x the time to cook it.
I would make this again. I used two whole eggs because I didn't know what I'd do with two egg yolks and didn't want to waste them. The egg is quite prominent so if you don't like them, omit.
Really good and really easy. To up the flavor a bit, I added a splash of asian sesame oil. Also, I don't like bean sprouts so I dropped some spinach leaves into the broth instead.
Fairly easy, but not a lot of flavor. Would porbably add a good deal more ginger the next time.
Great recipe. Easy, fast, and different from our normal fare.
Good recipe. I added a good amount of peppers to it to spice it up. I also used some homemade noodles a local chinese grocery store sells. With these changes I would give it the 4 stars.
It turned out very bland. We didn't enjoy it at all. I ended up throwing it away.
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