Asian Noodle Bowl

Asian Noodle Bowl

12

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

Ingredients

40 m servings
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

12
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 bec...

Most helpful critical

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

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 bec...

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 mu...

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!!!

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 mush...

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, Asia...

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

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.

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...

This recipe is amazing! I used regular teriyaki marinated steak and added mushrooms. But even without the steak, just the noodles and such, fanstasic!