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Teriyaki Beef-Noodle Soup
Ingredients
- 1 pound beef stir-fry strips
- 2 14 ounce cans beef broth
- 2 cups water
- 2 medium red or green sweet peppers, cut into 1/2-inch pieces
- 1 8 ounce can sliced water chestnuts, drained and chopped
- 6 green onions, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 5 - 6 ounces dried Chinese noodles
- Green onion, cut into thin strips (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.
Nutrition Facts
(Teriyaki Beef-Noodle Soup)
- Servings Per Recipe 6,
- cal. (kcal) 230,
- Fat, total (g) 4,
- chol. (mg) 46,
- sat. fat (g) 1,
- carb. (g) 26,
- Monosaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 22,
- vit. A (IU) 1263,
- vit. C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1628,
- Potassium (mg) 442,
- calcium (mg) 30,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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