ALLRECIPES.COM 75 AUG/SEPT 2019
1 (3-oz.) pkg. beef-flavored
ramen noodles
1 cup thinly sliced shiitake
or other mushrooms
½ cup frozen
shelled edamame
1 Tbsp. reduced-sodium
soy sauce
2 tsp. sriracha sauce
4 oz. beef top loin steak,
thinly sliced
Chopped fresh cilantro or
bias-sliced green onion
Cook ramen in a saucepan
according to package directions,
adding mushrooms, edamame,
soy sauce, and sriracha the last
2 minutes of cooking. Add steak
the last minute of cooking.
Top servings with cilantro and
if desired, additional sriracha.
armagazine.com/spicy-
beef-ramen
QUICK
PER 1⅔ -CUP SERVING: 361 CAL; 12G FAT
(5G SAT); 23G PRO; 42G CARB (5G FIBER,
5G SUGARS); 1,396MG SODIUM
SPICY BEEF RAMEN
HANDS-ON 10 MIN TOTAL 15 MIN SERVES 2
SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW
Partially freeze the steak to make it a breeze to slice thinly.
It’ll need just a minute or two in boiling water for medium-rare.
SHRIMP NOODLE BOWLS
HANDS-ON 15 MIN TOTAL 15 MIN SERVES 2 SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
This dish is best served cold. Make it ahead of time and tote it for lunch.
1 (3-oz.) pkg. ramen noodles,
flavor packet discarded
8 oz. frozen cooked shrimp,
thawed
½ cup julienned red bell pepper
½ cup shredded carrot
½ cup thinly bias-sliced celery or
cucumber half-moons
⅓ cup bottled chile-lime
vinaigrette or
Asian salad dressing
2 Tbsp. chopped
dry roasted peanuts
Fresh mint
Cracked black pepper
(optional)
- Cook ramen according to
package directions. Drain in a
colander under cold running
water until cool; drain again. - Toss together ramen, shrimp,
bell pepper, carrot, celery, and
vinaigrette in a bowl. Top
servings with peanuts, mint,
and black pepper (if using).
armagazine.com/
shrimp-noodle-bowls
HEALTHY QUICK
PER 1¾ -CUP SERVING: 407 CAL; 14G FAT
(4G SAT); 28G PRO; 43G CARB (4G FIBER,
10G SUGARS); 443MG SODIUM
Visit your local Asian grocery
store to find a wider variety
of high-quality ramen noodles.
Ramen