I spent yesterday morning at the car dealer waiting on my car to get fixed. There was a recall on part of my car, so I was lucky enough to sit there for an hour yesterday. Good news is I brought a book, so I was able to catch up on some reading. They also washed my car! It was so dirty, I almost didn’t recognize it when they were done. Love driving around in a freshly washed car, now I just have to cross my fingers that the weather cooperates and it stays clean for more than a day.
On days when I have appointments and places to be, I love to rely on my crockpot. It is great to start something, let it cook all day, and then you just have to put on some finishing touches when you get home. You may remember when I made Slow Cooker Chipotle Beef Tacos a couple weeks ago. Well this starts with the same base. So when after you have your tacos, you can use the leftovers to make these noodle bowls.
These noodle bowls are a great way to transform your leftovers, and your family will have no idea. I used the flat rice noodles (often found in the Asian food section – Pad Thai noodles), but if you can’t find those linguini would work well. Then all you have to do is drizzle with soy sauce, sesame oil and top with bean sprouts, green onions, or cilantro. A squeeze of lime and some chopped peanuts or sesame seeds would be great as well. It is really easy to customize this to what your family enjoys.
- 1-2 cups Slow Cooker Maple Chipotle Beef recipe
- Flat rice noodles (pad thai noodles)
- soy sauce
- sesame oil
- green onions
- bean sprouts
- Cook noodles according to package directions.
- Reheat beef (with some of cooking liquid) if using leftovers.
- Mix beef with noodles.
- Drizzle each bowl with a little soy sauce and sesame oil.
- Top with a handful of bean sprouts and green onions to serve.
Recipe from Everyday with Rachael Ray