Udon Beef Noodle Bowl
ready in: under 30 minutes
recipe id: 69037
cook method: stovetop
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
1 1/2 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 cans (14.25 ounce size) low-salt beef broth
3 tablespoons low-sodium soy sauce
3 tablespoons sake (rice wine) or dry sherry
1 tablespoon honey
non-stick cooking spray
2 cups sliced shiitake mushroom caps
1/2 cup thinly sliced carrot
8 ounces beef top round, thinly sliced
3/4 cup diagonally cut green onions
1 bag (6 ounce size) prewashed baby spinach
Cook noodles according to package directions; drain.
Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; saute 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly.
Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.
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