Randy Mayor; Melanie J. Clarke
5 servings (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

Cook noodles according to package directions; drain.

Step 2

Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.

Step 3

Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.

Step 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.

Ratings & Reviews

EllenDeller's Review

October 28, 2013
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.

Amy9876's Review

August 14, 2013

stellacorona's Review

May 03, 2013
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 !!!

laebrown's Review

November 04, 2012

falljunelaker's Review

January 08, 2012
This is a good, solid recipe. We followed the recipe exactly. We like spicy food & didn't find this to be bland. The beef turned out to be a little tough & we're not sure why, but hopefully that can be tweaked the next go around. The red pepper definitely gives it some detectable heat, although I wouldn't call it a spicy dish. Still, I don't see how others could find it totally bland, as it had a nice warmth to it. If you like a lot of spice, just kick up the crushed red pepper. Although this one didn't blow us out of the water, it was good & it didn't require any special ingredients, like the star anise called for in the 2012 chicken-udon CL recipe we were originally going to make. Nothing against special ingredients, but we're trying to use up what we have or buy things we know we will use in the future. Call it January budgeting! Anyway, this recipe was simple & tasty, so we'll make it again.

Belladonna714's Review

November 01, 2011
I was so disappointed with this recipe:( It smelled sooooo good while I was cooking it, but was sooooo bland. I even tried adding more soy sauce. This was very easy to make, serving portions are generous, and as other reviewers stated you could easily doctor it up by adding additional spices. However, I think the initial disappointment was too much for me to care to make this one again.

Kelly910's Review

July 13, 2010
Made this for a simple family dinner, everyone loved it. I stuck to the recipe and didnt add or subtract anything and it was great! It had a bit of a spicy kick to it that accumulates the more you eat it, but I like spicy things so it was fine. I would suggest fresh ingredients, as the freshness itself will give good flavor.

mmmanders's Review

February 22, 2010
We are huge fans of Asian soups. This one is warming and flavorful. The Udon noodles make all the difference.

Haarrdvark's Review

January 24, 2010
Because other reviewers complained that the recipe was blah I added fresh ginger, extra crushed red pepper and extra garlic to the recipe. I also dropped the spinach and used sauted bok choy with the carrots and mushrooms. It was excellent with those modifications.

Jaxmom1's Review

May 13, 2009
This was a little blah, even after I added more soy sauce. Definitely edible, just not worthy of a special occasion