GLASS NOODLES PACKAGE RECIPES

BEEF TIPS AND NOODLES RECIPE | ALLRECIPES

Beef Tips and Noodles Recipe | Allrecipes image

This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite.

Provided by Julie

Categories Noodles

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Nutrition Facts : Calories 314.3 calories, CarbohydrateContent 41.1 g, CholesterolContent 65.1 mg, FatContent 8.8 g, FiberContent 2.3 g, ProteinContent 17.4 g, SaturatedFatContent 2.5 g, SodiumContent 672.9 mg, SugarContent 1.7 g

TERIYAKI SALMON + NOODLES (CFC COLD LUNCHBOX SERIES ...

Teriyaki Salmon + Noodles (CFC Cold Lunchbox Series ... image

Teriyaki Salmon + Noodles (CFC Cold Lunchbox Series)

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 2

Number Of Ingredients 17

Ingredients

2, 4 oz skinless salmon fillets
2 tsps olive or avocado oil
2 Tbsps coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
6 oz brown rice noodles
1 tsp sesame oil
2 crisp cucumbers, cubed
2 tsps rice vinegar
2 tsps sesame seeds, divided
Marinade
1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
2 Tbsps freshly-squeezed lemon juice
1/2 tsp ground ginger
1/2 tsp garlic powder
sea salt, to taste
1 fresh red chili, sliced
2 Tbsps raw honey or pure maple syrup
1 tsp sesame seeds

Steps:

In a medium glass bowl, whisk all of your marinade ingredients together really well.
Chop your salmon into 1-inch bite size cubes and add it into the marinade, tossing to coat really well. Cover and refrigerate for 20 minutes.
Heat the olive/avocado oil in a large skillet over medium-high heat. Using a pair of tongs, add your salmon pieces and cook for 1-2 minutes, or until golden brown.
Drizzle in all of the leftover marinade from the bottom of the bowl using a rubber spatula to get it all, and cook 3-4 minutes more.
The sauce should thicken and coat the salmon nicely. Set aside.
Next, cook your brown rice noodles according to their package directions. Drain and toss with sesame oil, coconut aminos, and some sesame seeds.
Finally, drizzle your chopped cucumber with the rice vinegar.
Divide your salmon pieces, brown rice noodles, and fresh cucumber equally into two separate meal prep containers. Sprinkle with sesame seeds if desired.
Stays well in the fridge for about 2 days.
Enjoy!

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