Asian Beef Noodle Bowls

By brandyc

Ingredients

• 4 oz uncooked angel hair pasta (capellini), broken in half
• 8 oz fresh sugar snap peas
• 5 teaspoons vegetable oil
• 1 lb boneless beef sirloin steak, cut into 1/4-inch strips
• 1 medium carrot, thinly sliced (1/2 cup)
• 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
• 4 medium green onions with tops, sliced (1/4 cup)
• 1/2 cup honey-roasted peanuts, chopped

Details

Servings 4

Preparation

Step 1

Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.

In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.

In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended. 4Serve in bowls; sprinkle with onions and peanuts.