Make-Ahead Beef and Udon Noodle Bowl

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3.0 by 2 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups beef mixture and 2/3 cup noodles
  • Prep: 20 mins
  • Freeze: Up to 1 month
  • Cook: 20 mins

Make-Ahead Beef and Udon Noodle Bowl

Directions

  1. In a 1-gallon freezer bag combine beef tips with gravy, mushrooms, cabbage, snap peas, onion, water chestnuts, soy sauce, serrano pepper, garlic, and star anise. Squeeze air from bag, seal, and freeze for up to 1 month.
  2. To serve, in a 4- to 5-quart Dutch oven bring broth and the water to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove and discard star anise.
  3. Meanwhile, prepare noodles according to package directions, discarding any seasoning packets. Divide noodles among bowls; ladle soup over noodles.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Make-Ahead Beef and Udon Noodle Bowl)

  • Per serving:
  • 361 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 69 mg chol. ,
  • 1271 mg sodium ,
  • 32 g carb. ,
  • 2 g fiber ,
  • 9 g sugar ,
  • 30 g pro.
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