SPICY SINGAPORE NOODLE BOWL |

Yield:
24 portions
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Lean sirloin | 4 lb | |
| Salt | 1/2 tsp | |
| Ground black pepper | 1/4 tsp | |
| La Choy® Rice Noodles | 44300 12616 | 24 oz |
| La Choy® Soy Sauce | 44300 12670 | 1-1/3 cups |
| Cumin | 2 tsp | |
| Hot chili sauce | 2 tsp | |
| Red pepper flakes, dried | 1 tsp | |
| Wesson® Canola Fry Oil | 27000 72635 | 1/2 cup |
| Ginger, fresh, grated | 1 tbsp | |
| Garlic, fresh, minced | 2 tsp | |
| La Choy® Asian Stir-Fry Vegetables | 27000 53983 | 4 lb |
| Vegetable stock | 6 cups | |
| Cilantro, fresh | 1/2 cup |
Preparation:
- Freeze sirloin 30 minutes to firm meat. Remove from freezer and cut diagonally into thin strips. Sprinkle with salt and pepper and set aside.
- Place La Choy® Rice Noodles in a large bowl and soak in hot water until translucent, about 20 minutes. Drain.
- Combine La Choy® Soy Sauce, cumin, hot chili sauce and red pepper flakes in bowl. Set aside.
- Heat 3 tsp. Wesson® Canola Fry Oil in large wok or skillet. Add ginger and garlic, stir-fry 2 minutes stirring constantly. Add La Choy® Stir-Fry Vegetables and sauté 5-7 minutes, adding additional oil if needed. Remove from skillet onto side dish.
- Heat 3 tsp. oil over high heat in the skillet, add the beef and stir-fry until it just begins to brown, about 1 minute. Add soy sauce mixture to skillet, stir to coat beef. Add stock and cook until just comes to a boil. Stir in vegetables and toss to coat. Add chopped fresh cilantro.
- To serve, place 1/2 cup noodles in bowl and top with beef and vegetables. Serve immediately.
| Print Recipe |

Nutrition Facts
Serving Size 1 cup
Servings Per Recipe 24 portions
Servings Per Recipe 24 portions
Amount per Serving
Calories
321
% Daily Value*
Total fat
19%
12 g
Saturated fat
11%
2 g
Cholesterol
15%
46 MG
Sodium
99%
2,369 MG
Carbohydrate
9%
27 g
Dietary fiber
8%
2 g
Sugars
0%
3 g
Protein
46%
23 g
Vitamin A
10%
• Vitamin C
34%
Calcium
3%
• Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet

