This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Japanese Beef and Noodles Big Bowl

By: Cooking Light magazine

"Explore the Asian noodle-bowl phenomenon with this easy-to-prepare variation."

Rate/Review | Read Reviews (11)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 large egg whites
1 large egg
8 cups fat-free beef broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
8 ounces beef tenderloin, cut into 2x1/4 inch slices
1 1/2 cups (1-inch) sliced green onions
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
2 cups fresh bean sprouts

Directions

Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.
Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 389 (12% from fat); FAT 5.4g (sat 1.9g, mono 1.9g, poly 0.4g); PROTEIN 28g; CARB 55.4g; FIBER 1.5g; CHOL 90mg; IRON 4mg; SODIUM 742mg; CALC 54mg