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Asian Noodle Bowl

Asian Noodle Bowl

  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    40 m
The Bison Council

The Bison Council

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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mrs. Chef Esh
2

Mrs. Chef Esh

9/16/2013

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!!!

Mama Luvs Papa
1

Mama Luvs Papa

3/25/2014

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!

camohn
1

camohn

2/19/2014

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.

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