FRENCHY FUSION NOODLE BOWLS

FRENCHY FUSION NOODLE BOWLS

Nutrition Facts

Serving Size
2 CUP
Amount Per Serving
Calories 545
% Daily Value
Total Fat 19.1g
29%
Saturated Fat 3.8g
19%
Cholesterol 65mg
22%
Sodium 2193mg
91%
Total Carbohydrate 59.8g
20%
Dietary Fiber 5.7g
23%
Protein 31.6g
63%
Vitamin A 66%
Vitamin C 70%
Calcium 8%
Iron 29%
Total Time

45 min.

Serving & Size

2 CUP

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Chef Tim “Bo” Bernard’s Asian-inspired take on French onion soup, mixes ingredients such as cooked udon noodles, julienne-cut red pepper, flank steak with Campbell’s® 50-oz. French Onion soup.

Recipe Yields:

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Ingredients Weight Measure
Campbelll's® Classic French Onion Soup
100 oz.
cans
water 1 1/2  qt.
reduced sodium soy sauce cups
red wine vinegar 0 33/100  cups
ginger root tbsp.
crushed red pepper 0 1/4  tsp.
vegetable oil 0 3/4  cups
beef flank steak 3 lb.
carrot cups
water chestnuts cups
red bell pepper qt.
bean sprouts cups
vermicelli pasta, cooked gallons
green onion 2 oz. cups
Instructions
1. In large stock pot, heat soup, stock, soy sauce, rice vinegar and pepper flakes over medium high heat to a boil; reduce heat and simmer 15 minutes.
2. Keep warm until ready to use. CCP: May be served hot at 140°F or higher, or chilled to 40°F or lower.
3. For Each Serving: In large skillet or wok heat 2 tsp. oil over high heat; add 3 oz. beef strips and sauté 1 minute or until browned on all sides. Remove and hold.
4. Add 2 Tbsp. each carrot shreds and water chestnut slices and sauté briefly, about 15 seconds. Return beef to skillet along with 1/4 cup peppers and 2 Tbsp. bean sprouts and continue to cook 15 seconds, stirring constantly.
5. To Serve: Place 1 cup cooked noodles into bottom of a service bowl and top with stir-fried beef and vegetables mixture. Ladle 1 cup Onion broth over top and sprinkle top with 1 Tbsp. sliced scallions to garnish. Serve while hot.

Recipe Tip

  1. Try substituting undon noodles for vermicelli pasta in this recipe.
  2. 2 pounds dry vermicelli pasta or dry undon noodles will yield 1 gallon cooked noodles.
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