Thai Beef and Basil Noodles with Shiitake Gravy

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Thai Beef and Basil Noodles with Shiitake GravyRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

If you have trouble finding shiitake mushrooms, use whatever 'shrooms you have on hand. Sliced creminis would work equally well for this saucy noodle bowl.

Serves 4 (serving size: 1 1/2 cups)


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8 ounces 1/2-inch-wide rice noodles
1/2 cup unsalted chicken stock
3 tablespoons oyster sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper
10 ounce 90% lean ground sirloin
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon bottled minced ginger
3 1/2 cups sliced bok choy (about 7 ounces)
1 1/2 cups presliced shiitake mushrooms (about 2 1/2 ounces)
1 large egg, lightly beaten
1/2 cup torn fresh basil
1/2 teaspoon freshly ground black pepper


Hands-on: 22 Minutes
Total: 22 Minutes

1. Place noodles in a large bowl; pour boiling water over noodles to cover. Let stand 6 minutes or until pliable, stirring occasionally to separate noodles. Drain. Combine stock, oyster sauce, soy sauce, sugar, and red pepper in a small bowl; whisk until sugar dissolves.

2. Heat a large nonstick skillet or wok over medium-high heat. Add beef to pan; cook 4 minutes or until beef is browned and crispy in places, stirring to crumble. Remove from pan.

3. Return pan to medium-high heat. Add oil; swirl to coat. Add garlic and ginger to pan; stir-fry 30 seconds. Add bok choy and mushrooms; stir-fry 2 minutes or until tender. Remove mushrooms and bok choy from pan. Add egg to pan; cook 30 seconds, stirring frequently. Return vegetables to pan.

4. Add noodles and beef to pan. Add stock mixture to pan; cook 1 minute or until bubbly. Remove from heat. Add basil and black pepper; toss to combine.

Created date

March 2015

Nutritional Information

Calories 420
Fat 12.5 g
Satfat 3.6 g
Monofat 5.8 g
Polyfat 1.6 g
Protein 18 g
Carbohydrate 57 g
Fiber 2 g
Cholesterol 93 mg
Iron 4 mg
Sodium 623 mg
Calcium 101 mg