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I love soup; especially easy soups with Asian flavors. I cannot go to a Thai or Vietnamese restaurant without ordering some kind of soup! Asian soups are healthy, light, spicy, warm and perfect for a cool fall evening. But making soup can be extremely time-consuming. And if you’re anything like and you’d rather not dedicate your entire weekend to cooking and need a few quick, easy and healthy weeknight dinner recipes in my back pocket, that’s where this delicious and easy Gluten-free Asian Beef Noodle Soup with rice Raman noodles comes in!
When I was brainstorming creative recipes for a Kraft salad dressing contest. Well, it happened to be one of my experiments that went well (even after one try)- not like some of my early recipe experiments, specifically my Citrus Sunset Dessert Lasagna.
When I first started creating my own recipes about 8 years ago, I had many flops. Too many to even count. But my Citrus Sunset Dessert Lasagna was one of my first and probably my biggest recipe fails ever. It was for a citrus contest and of course, in my mind, I had envisioned this beautifully baked dessert lasagna with bright, colorful layers of orange cake, cooked lemon pudding, topped with a stunning green lime jello (what the hell was I thinking?!) that would end up looking like a citrus sunset; whatever that looked like.
Third Time’s the Charm:
Oh how I wish I had a photo of that fail – it was a gem, I tell you… I still cringe thinking about it; in sorta the same way I shudder to think of myself back in the 80’s, all decked out in my bright, shiny red satin roller skating jacket (with roller skates embroidered on the front of the jacket, no less). But I had to chuck five versions of that recipe in the trash. Yes, you read that correctly- 5!
I actually tried to make that Citrus Sunset Dessert Lasagna monstrosity 5 times!
And it still didn’t turn out. I guess that’s another unanswered prayer I’m thankful for in my life; in addition to not snagging the dream guy from the roller rink.
However, that’s when I decided I had to put something in place to get things under control and I instituted the “3rd time’s the charm” rule. I was only allowed to make something 3X and if it didn’t turn out by the third time, then the recipe wasn’t going to work and I had to accept that and move on with my life.
Getting it right the first time:
But over time, I improved. I got to know liquid to dry ratios in baking, how different fats reacted under heat, what leavener to use etc… These days I hardly ever have to make a recipe more than once. Nowadays my recipes, like this quick Asian beef noodle soup with rice noodles usually, tend to work out the first time. But let me tell ya’ – I earned that!
Who knew salad dressing was such a quick and easy way to get lots of flavor into your beef noodle soup? Well I discovered, through this experiment, that it is. And this quick Asian Beef Noodle Soup with bok choy can be made in one pot and in under 30 minutes. This one pot spicy asian beef soup is great for a quick gluten-free soup on a busy chilly night and it’s ready in under 30 minutes. Or make it ahead – it keeps well in the fridge for 3-4 days. If you are not sure how to chop bok choy, here’s a video: How to chop bok choy.
Funny, as I boasted about now being able to make my recipes in one try, I happened to make not one, but two recipe FAILS this weekend. I must have jinxed myself – if you believe in that sort of thing. Or maybe I was just long overdue for a fail. Well, on to round 2…
Lets hope the 2nd time’s the charm!
If you love quick and easy soup recipes that can be made in under 30 minutes, give my Ukrainian Shortcut Borscht a try!
Quick Asian Beef Noodle soup
This quick Asian Beef Noodle soup with bok choy is gluten-free, a little spicy and uses salad dressing for an easy flavourful punch. It's a satisfying one-pot meal that's ready in under 30 minutes!
- 1 lb. stir fry beef strips
- 6 cups beef stock
- 3 70 g squares gluten-free rice ramen noodles
- 1/2 475 ml bottle Asian sesame dressing about 2 cups ** I use Kraft - Please see notes re: gluten-free
- 2 cloves garlic minced
- 1 ½ cups bok choy chopped (see video in NOTES)
- 1 tsp. sriracha sauce
- 2 tbsp. fresh cilantro chopped
- 1 tsp. fresh ginger peeled and grated
- 1/3 cup lime juice from concentrate
- lime wedges
- green onions chopped
- additional cilantro sprigs
Cook beef in pot on stove top over medium heat until cooked through (medium rare to medium, depending on your preference).
Add beef broth to beef and bring to a boil over medium-high, then add gluten-free ramen noodles.
Boil for 1 minute until noodles start to separate, then separate further with a fork. Add all remaining ingredients.
Reduce to medium- low heat. Simmer for 10 minutes. Remove from heat.
Garnish with additional cilantro, green onion and lime wedges, if desired
*** I used Kraft dressing for myself, as I do not require gluten-free, but Kraft does NOT guarantee that their dressings are gluten-free. However, they will disclose any products containing gluten on the label. Yet, they cannot guarantee there will not be cross-contamination. See ingredient links for gluten-free dressing.
*The fat in this recipe can be greatly reduced by using a light version of the Asian sesame dressing (but my nutritional analyzer wouldn't give that as an option)- note that it is primarily unsaturated fat