Stovetop Beef Noodle Bowl

Noodle bowls are a traditional comfort food in Asian cuisines. Made with a ginger-infused broth and Beef Stir-fry Strips, this delicious meal-soup recipe is low in fat and high in flavour.
Yield 4 Servings Prep. Time 5 min Cooking Time 10 min Total Time 15 min


Here are the following ingredients:

  • ¼ cup (60 mL) sodium-reduced soy sauce
  • 1 tbsp (15 mL) Asian chili sauce
  • 12 oz (375 g) Beef Stir-Fry Strips
  • 5 cups (1.25 L) reduced-sodium chicken broth
  • 3 slices (¼-inch /5 mm thick) gingerroot
  • 2 cloves garlic, sliced
  • 2 cups (500 mL) sliced bok choy or spinach leaves
  • ½ pkg (350 g) refrigerated fresh chow mein noodles
  • ¼ cup (60 mL) EACH slivered sweet red pepper, sliced carrot and sliced green beans
  • Chopped green onion and fresh cilantro
  • Sesame oil

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine soy sauce and chili sauce in medium bowl. Add beef strips, toss to coat and set aside.

  2. Combine broth, gingerroot and garlic in large pot and bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef with marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.

  3. Transfer about 1 cup (250 mL) noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, carrot and green beans. Garnish with green onion and cilantro, to taste, and ladle in remaining hot broth. Finish each bowl with a few drops of sesame oil.