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.