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Udon-Beef Noodle Bowl




Source of Recipe


Cooking Light-5/02






List of Ingredients



• 8 ounces uncooked udon noodles (thick round fresh Japanese wheat noodles) or spaghetti
  
• 1 1/2 teaspoons bottled minced garlic
  
• 1/2 teaspoon crushed red pepper
  
• 2 (14 1/4-ounce) cans low-salt beef broth
  
• 3 tablespoons low-sodium soy sauce
  
• 3 tablespoons sake or dry sherry
  
• 1 tablespoon honey
  
• cooking spray
  
• 2 cups sliced shiitake mushroom caps (about 4 ounces)
  
• 1/2 cup thinly sliced carrot
  
• 8 ounces top round, thinly sliced
  
• 3/4 cup diagonally cut green onions
  
• 1 (6-ounce) bag prewashed baby spinach
  






Instructions



1. Cook noodles according to package directios; drain.
   
   
2. Place garlic, pepper and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
   
3. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
   
4. 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.
   
   
5. Yield: 5 servings (serving size: about 1 1/2 cups). 306 cal, 5.6g fat, 22.4g pro, 36.6g carb, 2.4g fiber, 39mg chol, 3.4mg iron, 707mg sod, 59mg calc.