Udon-Beef Noodle Bowl

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.