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Yaki Soba Noodles with Beef

Recreate street food night at home with this classic stir-fried Japanese noodle dish full of fresh veggies, spices and thinly cut steak. Serve hot or cold.

  • 40
    min
  • 8
    SERVINGS
  • 460
    Cal
  • 31 g
    Protein

Ingredients:

  • 2 pounds beef Top Round Steak, cut into 1/8-inch thick strips
  • 3 packages beef-flavored instant ramen noodles, divided
  • 1/4 cup canola oil
  • 1/4 cup sesame oil
  • 1 Spanish onion, thinly sliced
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 package (16 ounce) coleslaw
  • 3 bell peppers, thinly sliced
  • 1 cup shredded carrots
  • 1 cup frozen corn, thawed
  • 1/2 cup stir-fry sauce
  • 1/2 cup thinly sliced green onions

Cooking:

  1. Cook noodles in boiling water according to package directions; drain and rinse. Combine beef with canola oil and one seasoning packet.

  2. In a large nonstick skillet or wok, heat sesame oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook). Add onion, ginger and garlic; cook and stir 1 to 2 minutes or until onion is tender and mixture is fragrant.

  3. Add coleslaw, bell peppers and shredded carrots. Cook and stir another 2 to 3 minutes. Add cooked noodles, corn, stir-fry sauce and remaining two seasoning packets. Cook, stirring occasionally until internal temperature reaches 165°F as measured by a thermometer.

  4. Sprinkle with green onions. Serve.  

463 CALORIES

0 % *

5g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

5.1 mg IRON

0 % DV

4.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/8 recipe: 463 Calories; 175.5 Calories from fat; 19.5g Total Fat (5 g Saturated Fat; 0.2 g Trans Fat; 4.5 g Polyunsaturated Fat; 9.3 g Monounsaturated Fat;) 73 mg Cholesterol; 986 mg Sodium; 38 g Total Carbohydrate; 3.5 g Dietary Fiber; 9.5 g Total Sugars; 31 g Protein; 3 g Added Sugars; 61.5 mg Calcium; 5.1 mg Iron; 623 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 15.1 mg NE Niacin; 1 mg Vitamin B6; 2 mcg Vitamin B12; 329 mg Phosphorus; 4.9 mg Zinc; 32.9 mcg Selenium; 81.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.

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