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Beef-Mushroom Teriyaki Noodles

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Here's an easy one-dish Asian meal for four, ready to serve in 20 minutes.
Created Sep 8, 2011
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  • 5 cups uncooked fine egg noodles (8 oz)
  • 2 green onions
  • 1 tablespoon vegetable oil
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 cup julienne carrots (from 10-oz bag)
  • 1 cup red bell pepper strips
  • 1 lb boneless beef top sirloin, cut into thin bite-size strips
  • 1/2 cup teriyaki marinade and sauce (from 10-oz bottle)
  • 2 teaspoons cornstarch


  • 1
    Cook and drain noodles as directed on package.
  • 2
    Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
  • 3
    In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
  • 4
    In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.

Nutrition Information

No nutrition information available for this recipe
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