Udon-Beef Noodle Bowl
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From Cooking Light. This dish is somewhere between a soup and a noodle dish.
- Ready In:
- 46mins
- Serves:
- Units:
14
People talking
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
- 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.
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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"From Cooking Light. This dish is somewhere between a soup and a noodle dish."
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1Reply -
1Reply -
Hands down the worst udon noodle bowl I've ever had in my life.Replies 1
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Delicious! Substituted baby bok choy for the spinach.1Reply
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Doesn't anyone proofread anymore?Replies 2
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