Recipes and Cooking Southwestern Noodle Bowl Be the first to rate & review! This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 14, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Start To Finish Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound beef flank steak or beef top round steak, cut into bite-size strips 1 teaspoon ground cumin ¼ teaspoon salt ⅛ teaspoon black pepper 2 tablespoon canola oil 2 cloves garlic, minced 2 14 ounce can lower-sodium beef broth 1 14 ounce can reduced-sodium chicken broth 8 ounce dried multigrain high protein angel hair pasta 2 medium red or yellow sweet peppers, chopped (2 cups) 6 green onions, trimmed, cut in 1-inch bias slices ½ cup salsa ¼ cup snipped fresh oregano 1 recipe Pico de Gallo or 1 1/2 cups refrigerated fresh or bottled salsa Pico de Gallo 1 ¼ cup chopped fresh tomatoes ¼ cup chopped onion ¼ cup snipped fresh cilantro 2 tablespoon lime juice 1 fresh jalapeño chile pepper, seeded and finely chopped* 2 cloves garlic, minced ⅛ teaspoon salt Directions Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling. Add pasta, sweet peppers, and green onions to skillet. Cook, uncovered, 2 to 3 minutes, until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls. Top with salsa. Makes 8 servings. Pico de Gallo In a small bowl combine all ingredients. Makes about 1 1/2-cups. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 297 Calories 9g Fat 26g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 297 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 53mg 18% Sodium 577mg 25% Total Carbohydrate 26g 9% Total Sugars 5g Protein 26g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.