Asian Beef Noodle Bowls

4

oz uncooked angel hair pasta (capellini), broken in half

8

oz fresh sugar snap peas

5

teaspoons vegetable oil

1

lb boneless beef sirloin steak, cut into 1/4-inch strips

1

medium carrot, thinly sliced (1/2 cup)

1/2

cup teriyaki baste and glaze (from 12-oz bottle)

4

medium green onions with tops, sliced (1/4 cup)

1/2

cup honey-roasted peanuts, chopped

1 Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.

2 In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.

3 In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.

4 Serve in bowls; sprinkle with onions and peanuts.