Udon-Beef Noodle Bowl

Udon-Beef Noodle Bowl Recipe
Randy Mayor; Melanie J. Clarke
This entrée falls somewhere between a soup and a noodle dish. You can eat it with chopsticks, but be sure to have spoons around to catch the broth.

Yield:

5 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 306
Caloriesfromfat 16 %
Fat 5.6 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.4 g
Protein 22.4 g
Carbohydrate 36.6 g
Fiber 2.4 g
Cholesterol 39 mg
Iron 3.4 mg
Sodium 707 mg
Calcium 59 mg

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 (rice wine) 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

Preparation

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; sauté 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.

Note:

May 2002
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