Recipe by ratherbeswimmin'
From Cooking Light. This dish is somewhere between a soup and a noodle dish.
Top Review by Sue's Kitchen
Absolutely delicious!!! Restaurant quality or better in my opinion....I also added broccoli flowerets and baby bok choy (instead of the spinach). I've had this with bean sprouts added raw to the noodle bowl as well. Instead of sake, I substituted with the same amount of water. Very healthful and tasty. Thanks for sharing your recipe ratherbeswimmin', this was fantastic!! You need both a fork and a spoon for this one!!
FYI: we are able to get pre-cooked Japanese style Udon noodles at a local grocery store. Perfect one serving size (200 g)...the brand name (I think because it is in Japanese) is Nama Udon made by Six Fortune. It comes in vacuum sealed bags on the shelf. If you or anyone wants more information, please let me know...they are the real thing!!
- 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) bagprewashed Baby Spinach
Directions See How It's Made
- Cook noodles per package directions; drain.
- Add garlic, pepper, and broth to a large saucepan; bring to a boil.
- Lower 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 med-high heat.
- Add in mushrooms and carrots, stir/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.