Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 4

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.

Recipe by Cooking Light May 2002

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
5 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain.

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  • 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.

Nutrition Facts

306 calories; calories from fat 16%; fat 5.6g; saturated fat 1.8g; mono fat 2g; poly fat 0.4g; protein 22.4g; carbohydrates 36.6g; fiber 2.4g; cholesterol 39mg; iron 3.4mg; sodium 707mg; calcium 59mg.
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