Udon-Beef Noodle Bowl

Udon-Beef Noodle Bowl

Time: 46 mins

Ingredients

  • 8 ounces uncooked udon noodles or 8 ounces spaghetti
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (14 1/2 ounce) cans low sodium beef broth
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons sake or 3 tablespoons dry sherry
  • 1 tablespoon honey
  • 3 cups sliced shiitake mushroom caps
  • 1/2 cup thinly sliced carrot
  • 8 ounces top round beef, thinly sliced
  • 3/4 cup diagonally cur green onion
  • 1 (6 ounce) bag prewashed baby spinach

Directions

  • 1 Cook noodles per package directions; drain.
  • 2 Add garlic, pepper, and broth to a large saucepan; bring to a boil.
  • 3 Lower heat, and simmer 10 minutes.
  • 4 Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
  • 5 Heat a large nonstick skillet coated with cooking spray over med-high heat.
  • 6 Add in mushrooms and carrots, stir/saute 2 minutes.
  • 7 Stir in soy sauce mixture; cook 2 minutes stirring constantly.
  • 8 Add vegetable mixture to broth mixture; stir in beef.
  • 9 Cook 2 minutes or until beef loses its pink color.
  • 10 Stir in noodles, green onions, and spinach.
  • 11 Serve immediately.
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