Today we're doing a simple rich & delicious noodle dish! I first made this by accident when I didn't reduce down my Shoyu pork( I know I said beef bare with me) all the way and when I left it my dad bloody came in, he thought it was reducing too much and added more water. I was so bloody livid, I just had a bowl of pork in weird broth so I thought screw it, I'll add noodles and just gave it to my brother. When I tried some on the other hand, my mind was blown and my rage went away. I weirdly vibed it.Here in this recipe I substitute the pork with beef and slowly braise it or boil it or whatever it's called into a pretty decent quick-ish bowl of noodles. Don't get me wrong it'll still take around 1-3 hours though. what do you expect? If you want a faster bowl of noodles just go get some instant ramen.

Preparation time doesn't include crock pot cooking time.My husband loves beef and noodles but is very picky on ingredients and flavor. It took me many tries to get the flavor just right.

I was looking for new vegetarian recipes for my meal preps and stumbled on these vegan stir fry noodles. Although I didn't end up going vegetarian, I did learn how to make some great stir fry!

Had some leftover beef roast that i shredded and decided to turn into beef and noodles with a homemade beef onion gravy. Let's just say there was no leftovers and the kids loved it 💕

There were fat noodle and beef in my fridge at 7pm on a Wednesday, so why not?

This is a classic dish that is very popular in China and Taiwan. This is my version of it after eating it at many restaurants and making it a few times from others' recipes. This is a huge batch, intended to be frozen for many happy meals in the future :)

I made this with some beef kidney. It was completely improvised, but it was so good!

First attempt to make my own noodles from scratch. Hot homemade noodles are the best during bed weather Seasons!

Based upon recipe my wife found in Family Circle magazine

From my ongoing leftover chronicles, left over sirloin steak and a half a bag of egg noodles. It’s amazing what you can do with little to nothing.

The important components to the tastiest pot of beef & noodles are the rich broth, the right noodles, and low, slow cooking.NOTES:The broth ingredients may sound a bit odd, but trust me; it'll be SO flavorful! The addition of the red wine vinegar makes salt unnecessary....DON'T add salt!....and it tenderizes the beef. There won't be any vinegar flavor in the finished dish.Cut your stew beef pieces in fourths. You want them smaller for more uniform distribution with the noodles.DON'T substitute a different brand noodle. Reames frozen noodles are thick and chewy, hold up well to my slow cooking method (and when leftovers are reheated), and they add the perfect creamyness to the broth.

I use my electric pressure cooker to make this and it is fabulous! Kind of a mock beef burgundy. You could make it on the stove top or braise in the oven instead. Time will just take at least 2 hrs.