this was really good! i, too, added ginger, red curry and cilantro. used white mushrooms. i also cooked the steak strips last after everything was finished, cause i like mine a bit rare. great leftovers too. i'm going to make it again today since we've had a cold spell in early May !!!
Udon-Beef Noodle Bowl
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)
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes