We thought this was delicious for dinner tonight. I bought an UNsalted Swanson beef broth, which let me add a TB of fish sauce and 2 tsp. hoisin sauce without overdoing the sodium. I also let the broth mixture simmer more like 20 minutes, which probably concentrated the flavor. I used bok choi instead of spinach (also more flavor). I think this recipe serves 3 people unless you have lots of sides. For us, it was a one-dish meal with a small fruit salad.
Udon-Beef Noodle Bowl
Randy Mayor; Melanie J. Clarke
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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
- 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
- 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.
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