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  • 2 pkgs (3 oz each) any flavor ramen noodles
  • 3 cups water
  • PAM® Original No-Stick Cooking Spray
  • 3/4 pound boneless beef New York strip steak, trimmed of visible fat, cut into thin strips
  • 2 cups matchstick-cut carrots (from 10-oz pkg)
  • 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
  • 1/4 cup sliced green onions

Nutrition Information*

Serving Size 5 servings (1-1/4 cups each)
Calories 357

View complete nutrition information


  1. Break up noodles and combine with water in 2-quart saucepan; bring to a boil. Cook 2 to 3 minutes or until tender; drain. Discard seasoning packets or set aside for another use.
  2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef 5 to 6 minutes or until cooked through, turning to brown both sides. Remove from skillet.
  3. Add carrots and pepper blend; cook and stir 4 to 5 minutes or until crisp-tender. Stir in water chestnuts, stir fry sauce, cooked beef and noodles. Cook until thoroughly hot. Top with green onions.
Nutrition Information close
Amount per Serving
Calories 357  
  % Daily Value*
Total fat 9 g 14%
Saturated fat 4 g 20%
Cholesterol 40 mg 13%
Sodium 671 mg 28%
Carbohydrate 44 g 15%
Dietary fiber 3 g 11%
Sugars 16 g  
Protein 20 g  
Vitamin A   153%
Vitamin C   11%
Calcium   3%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
1 reviews you can use for Beef and Noodle Stir-Fry
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User Rating: 5 stars

I have a confession to make - I love small food. It makes me feel like a giant when I eat it. So you can imagine how excited I was when sliders became all the rage. These Asian Inspired Mini Burgers were simple to make and very tasty. They very much reminded me of frikadeller, which is a Danish version of a meatball that my mother in law taught me how to make. The one thing I'm not a fan of are chunks of onion floating around in my burgers, so I pureed the onion and garlic in a blender first. Then I drained the liquid before mixing the puree in with the rest of the ingredients. I did, however, chop the water chestnuts by hand because I wanted to keep the crunch they'd provide. I think the next time I make these I'm going to make a bigger batch and see how they do after being frozen and vacuum-sealed. I like to keep pre-formed burger patties in my freezer so we can have a burger night whenever the mood strikes and these were a fun twist to the standard burger fare.

Posted by: Big Mike | on 01/28/2011




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