Type what you have

Ingredients

• ✓ noodle
• sour cream
• cream cheese
• yellow mustard
• red pepper flake
• worcestershire sauce
• water
• beef broth
• mushroom
• garlic
• onion
• butter
• black pepper
• paprika
• salt
• all-purpose flour
• red wine
• sirloin steak

Instructions

1. 1 Combine steak and red wine in a bowl; marinate for 15 to 30 minutes.
2. 2 Combine flour, salt, paprika, and black pepper in a resealable plastic bag. Remove steak from marinade and shake off excess. Reserve and set aside red wine marinade. Add steak to flour mixture; shake to coat.
3. 3 Melt butter in a large skillet over medium-high heat. Add steak, onion, and garlic; cook and stir until steak is browned and onion is softened and translucent, 10 to 15 minutes.
4. 4 Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until combined; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
5. 5 Stir cream cheese and sour cream into steak mixture; cook and stir until warmed through, 2 to 3 minutes. Serve over cooked noodles.

By judy2304

Ingredients

• ✓ noodle
• ground beef
• mushroom
• onion
• garlic
• salt
• black pepper
• tomato sauce
• tomato
• water
• soy sauce
• italian seasoning
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

By Brook

Ingredients

• ✓ noodle
• scallion
• bean sprout
• sea scallop
• shrimp
• salt
• sesame oil
• white sugar
• chile sauce
• sake
• soy sauce
• black pepper
• salt
• egg
• ginger root
• garlic
• onion
• water

Instructions

1. 1 Make broth base: Combine water, onion, garlic, and ginger in a large stock pot and bring to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
2. 2 While broth simmers, fill a medium saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into boiling water one at a time. Cook until yolks are barely set, about 7 minutes. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
3. 3 Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
4. 4 Add broth ingredients: Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from broth in the stock pot; discard vegetables. Add soy sauce, sake, chile sauce, sugar, sesame oil, and salt; stir well. Cover the stock pot loosely and simmer for 10 to 20 minutes more.
5. 5 Prepare finishing touches: Return simmering water to a boil. Cook noodles in boiling water uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
6. 6 Add shrimp and scallops to simmering broth. Cook until opaque, 3 to 5 minutes.
7. 7 Ladle finished broth into the bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks-up, resting on noodles in each bowl; keep eggs above broth. Garnish each bowl with scallions.

By Mantecca