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Looking for a quick, easy and delicious weeknight dinner? This Asian Noodle Soup is packed with both flavor and healthy veggies, and is perfect for when evenings are busy with homework and after-school activities!

Recipe created by Christine Pittman in partnership with Produce for Kids.

Asian Noodle Soup
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Servings 4 Prep Time 5minutes
Cook Time 20minutes
Servings 4 Prep Time 5minutes
Cook Time 20minutes
Looking for a quick, easy and delicious weeknight dinner? This Asian Noodle Soup is packed with both flavor and healthy veggies, and is perfect for when evenings are busy with homework and after-school activities! Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 1 (14.5 oz.) can reduced-sodium beef broth
  • 3 tablespoons sesame ginger salad dressing
  • 1 tablespoon reduced-sodium soy sauce
  • 1 head broccoli, broken into florets
  • 12 mushrooms, sliced
  • 1 pound beef steak, trimmed, thinly sliced
  • 8 ounces whole wheat spaghettini or angel hair pasta, cooked according to package directions
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh herbs, like cilantro, basil and/or parsley
  • 1/2 small sweet onion, thinly sliced
  • 1/2 cucumber, cut into strips
  • 1 jalapeño, seeded, sliced
  • 1 orange,, cut into wedges
Directions
  1. Combine broth, dressing and soy sauce in saucepan over high heat; heat to boil. Reduce to low; add broccoli and mushrooms. Cover and simmer 3-5 minutes, or until broccoli is tender. Add steak and cook 1-2 minutes, or until desired doneness.
  2. Divide cooked pasta among 4 soup bowls. Ladle broth, broccoli, mushrooms and steak over noodles. Top with herbs, bell pepper, onion, cucumber and jalapeno. Squeeze orange wedges.
Nutritional Value
 
  • Calories 442
  • Fat 8.88g
  • Protein 37.28g
  • Carbohydrates 53.44g
  • Fiber 1.77g
  • Cholesterol 74mg
  • Sodium 237mg
  • Calcium 71mg
  • Iron 4.74mg
 
Tags , ,
Servings 4 Prep Time 5minutes
Cook Time 20minutes
Servings 4 Prep Time 5minutes
Cook Time 20minutes
Looking for a quick, easy and delicious weeknight dinner? This Asian Noodle Soup is packed with both flavor and healthy veggies, and is perfect for when evenings are busy with homework and after-school activities! Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 1 (14.5 oz.) can reduced-sodium beef broth
  • 3 tablespoons sesame ginger salad dressing
  • 1 tablespoon reduced-sodium soy sauce
  • 1 head broccoli, broken into florets
  • 12 mushrooms, sliced
  • 1 pound beef steak, trimmed, thinly sliced
  • 8 ounces whole wheat spaghettini or angel hair pasta, cooked according to package directions
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh herbs, like cilantro, basil and/or parsley
  • 1/2 small sweet onion, thinly sliced
  • 1/2 cucumber, cut into strips
  • 1 jalapeño, seeded, sliced
  • 1 orange,, cut into wedges
Directions
  1. Combine broth, dressing and soy sauce in saucepan over high heat; heat to boil. Reduce to low; add broccoli and mushrooms. Cover and simmer 3-5 minutes, or until broccoli is tender. Add steak and cook 1-2 minutes, or until desired doneness.
  2. Divide cooked pasta among 4 soup bowls. Ladle broth, broccoli, mushrooms and steak over noodles. Top with herbs, bell pepper, onion, cucumber and jalapeno. Squeeze orange wedges.
Nutritional Value
 
  • Calories 442
  • Fat 8.88g
  • Protein 37.28g
  • Carbohydrates 53.44g
  • Fiber 1.77g
  • Cholesterol 74mg
  • Sodium 237mg
  • Calcium 71mg
  • Iron 4.74mg
 
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