ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Udon-Beef Noodle Bowl

Randy Mayor; Melanie J. Clarke
Yield 5 servings (serving size: about 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  1. Cook noodles according to package directions; 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; 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.