Udon-Beef Noodle Bowl

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 16%
  • Fat: 5.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 22.4g
  • Carbohydrate: 36.6g
  • Fiber: 2.4g
  • Cholesterol: 39mg
  • Iron: 3.4mg
  • Sodium: 707mg
  • Calcium: 59mg

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

  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.
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