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Quick Veggie & Beef Noodle Bowl

Prep Time
Total Time

4 servings, 2 cups each

Veggies aren't boring in this colorful Asian-style meal. Using bok choy, carrots and red peppers makes it easy to get your family to eat more vegetables.

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What You Need

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Make It

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  • Heat dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
  • Add bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
  • Serve over pasta.

Special Equipment Needed


Substitute a 16-oz. pkg. frozen stir-fry vegetable blend for the sliced fresh vegetables. Add with broth and simmer 5 min. or until heated through.


  • 4 servings, 2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Vegetable
  • 3 Meat (L)

Nutrition Bonus

This satisfying low-calorie, low-fat and low-sodium meal provides 1-1/4 cups of vegetables per serving. In addition to the carrots providing flavor and crunch, they're also rich in vitamin A. And as a bonus, the colorful red peppers and bok choy team up to provide an excellent source of vitamin C.

Nutritional Information

Serving Size 4 servings, 2 cups each
Calories 350
Total fat 9g
Saturated fat 3g
Cholesterol 60mg
Sodium 530mg
Carbohydrate 40g
Dietary fiber 5g
Sugars 12g
Protein 28g
% Daily Value
Vitamin A 290 %DV
Vitamin C 100 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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