Warm up with a Veggie and Beef Noodle Bowl

Prepare this satisfying and nourishing, meal-in-a-bowl to nosh on after a day spent outside in the snow. It is a spoon and fork dish that is easy to prepare and the ingredients are readily available at your supermarket.

Preparation Time: 13 minutes
Cooking Time: 20 minutes
Serves 4
 
12 oz stir-fry beef strips
3 tbsp cornstarch
2 tbsp naturally brewed soy sauce
1 tsp finely minced gingerroot
3 cloves garlic, minced
8 oz, 1/4 inch wide rice noodles
3 cups sodium-reduced beef stock
3 tbsp oyster-flavoured sauce
2 cups thinly sliced Ontario Cabbage
2 cups sliced Ontario White Button or Cri  mini Mushrooms
3 Ontario Carrots, thinly sliced diagonally
1 cup frozen corn, thawed
1 tbsp red wine vinegar
2 green onions, thinly sliced
 
In bowl, combine beef, 1 tbsp of the cornstarch, the soy sauce, ginger and garlic; set aside. In heatproof bowl, cover rice noodles with boiling water; soak for 10 minutes or until tender. Drain and divide among serving bowls.

In large saucepan or wok, bring stock and oyster flavoured sauce to boil. Stir in beef; reduce heat and simmer for 2 minutes. Add cabbage, mushrooms and carrots; return to boil. Reduce heat and simmer 3 minutes. Add corn; increase heat to high and bring to boil.

In small bowl, whisk remaining cornstarch with 2 tbsp water; stir into saucepan and simmer for 2 minutes or until glossy and slightly thickened and vegetables are tender. Stir in vinegar. Ladle soup over noodles; sprinkle with green onions.

Tip: You can substitute 8 oz spaghetti for the rice noodles, cooking according to package directions.