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“An Asian soup noodle-bowl makeover (minus the seasoning packet) from Fan Fare! Best of Bridge Cookbook by Sally Vaughan-Johnston.”

Ingredients Nutrition


  1. Marinade: In a bowl, whisk together garlic, sugar, ginger, lemon zest, soy sauce and oil. Add beef to marinade and stir to coat evenly. Set aside.
  2. In a large saucepan, heat oil over medium heat. Sauté mushrooms for 5 minutes or until starting to brown. Add garlic and ginger; sauté for 15 seconds or until fragrant. Add carrot and broth; bring to a boil. Reduce heat and simmer for 3 minutes or until carrot has softened slightly. Stir in noodles and bok choy; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 2 to 3 minutes or until noodles and bok choy are tender but not mushy and liquid is almost absorbed.
  3. Meanwhile, heat a large nonstick skillet over medium-high heat. Add beef mixture and cook, stirring frequently, for 3 to 4 minutes or until browned but still slightly pink inside. Serve noodles in bowls, topped with beef and sprinkled with green onions.

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