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!
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
Notes
*** 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.Video: How to chop bok choy
Nutrition Facts
Quick Asian Beef Noodle soup
Amount Per Serving
Calories 364Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 58mg19%
Sodium 953mg41%
Potassium 718mg21%
Carbohydrates 8g3%
Sugar 5g6%
Protein 26g52%
Vitamin A 345IU7%
Vitamin C 6.3mg8%
Calcium 39mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
*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