Asian Noodle Bowl

I think Asian cuisine is by far my favorite type of food. It is simple and makes me feel good after I eat it at home or dine at a local chinese restaurant. Tonight was a “all I want is mac and cheese” night. Luckily this dish is so easy and quick to prepare because the kids were crowed around me like vultures. For kids who were “not going to eat anything but macaroni and cheese” they gobbled down their dinner expressing rave reviews between bites. I think little Everett might have licked his plate clean. It was nice to see them so lively and happy after their little tummies were filled with a good meal. I think they felt it too.

2 tbsp soy sauce
4 cups beef broth
1 clove garlic, chopped
Noodles
Cooked beef, cut into strips
Broccoli florets
Carrots, julienned

Bring stock, soy sauce and garlic to a boil over medium-high heat. Add noodles and meat. Simmer for a few minutes. Add the vegetables and simmer a few minutes more. Until the noodles are done but the vegetables firm, not mushy.

Variations:
Add torn cabbage or kale with the veggies or spinach before serving.
For the noodles use angel hair, Japanese soba, spaghetti or top ramen.
For the meat use cooked roast beef, pork, chicken, firm tofu or shrimp.
For a more adult version add a sprinkle of cilantro and a tbsp or more of chilli garlic sauce.