With a lime wedge served on the side, these Asian noodle bowls are packed with flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.

  • Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).

  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.

  • Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.

  • Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.

Nutrition Facts

348 calories; protein 24.3g; carbohydrates 30.2g; dietary fiber 3.1g; sugars 8.6g; fat 14.2g; saturated fat 3.3g; cholesterol 55.3mg; vitamin a iu 2859.5IU; vitamin c 16.5mg; folate 19.8mcg; calcium 56mg; iron 3.1mg; magnesium 29.8mg; potassium 443.8mg; sodium 496mg; added sugar 4.3g.

Reviews (3)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The sauce is really fantastic. Next time I'll double the amount of rice noodles to round it out a bit better (add an extra 100 calories). Overall a very easy and delicious meal. Read More
Rating: 4 stars
Tasty sauce! Only thing I'd do differently is make the sauce an hour before and let it sit longer so it's more flavorful and maybe marinate the meat too. It was a hit for the family. Thanks will make this again! Read More
Rating: 5 stars
This is a delicious recipe! I doubled the marinade and marinated the beef for several hours before cooking. I like the flexibility of this recipe and added my own variety of vegetables - red bell pepper carrots steamed broccoli mushrooms and cucumbers. I ate mine served over the suggested noodles while my boyfriend ate his over riced cauliflower. I also made extra beef to mix with salads. I will definitely make this again. Read More