Total Time
20mins
Prep 20 mins
Cook 0 mins

Recipe from Pillsbury classic cookbooks June 2000. This would also be good with chicken instead of the beef.

Ingredients Nutrition

  • 2 cups uncooked wide egg noodles
  • 12 cup water
  • 2 tablespoons lime juice
  • 2 teaspoons all-purpose flour
  • 1 12 teaspoons cumin
  • 1 12 teaspoons chili powder
  • 34 teaspoon salt
  • 1 tablespoon oil
  • 1 (1 lb) packagestir-fry frozen peppers and onions
  • 1 garlic clove, minced
  • 8 ounces cooked beef, cut into bite sized pieces (1/2 inch thick from deli)

Directions

  1. Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
  2. Meanwhile, in small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
  3. Heat oil in 12 inch nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry and garlic; cook and stir 2 minutes. Add beef; cook and stir 1-2 minutes or until heated. Add flour mixture; cook and stir 1 to 2 minutes or until bubbly and slightly thickened.
  4. Add cooked noodles to mixture in skillet; toss gently to coat.