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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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From Cooking Light. This dish is somewhere between a soup and a noodle dish. Ingredients:
8 ounces uncooked udon noodles or 8 ounces spaghetti |
1 1/2 teaspoons minced garlic |
1/2 teaspoon crushed red pepper flakes |
2 (14 1/2 ounce) cans low sodium beef broth |
3 tablespoons low sodium soy sauce |
3 tablespoons sake or 3 tablespoons dry sherry |
1 tablespoon honey |
3 cups sliced shiitake mushroom caps |
1/2 cup thinly sliced carrot |
8 ounces top round beef, thinly sliced |
3/4 cup diagonally cur green onion |
1 (6 ounce) bag prewashed baby spinach |
Directions:
1. Cook noodles per package directions; drain.
2. Add garlic, pepper, and broth to a large saucepan; bring to a boil.
3. Lower heat, and simmer 10 minutes.
4. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
5. Heat a large nonstick skillet coated with cooking spray over med-high heat.
6. Add in mushrooms and carrots, stir/saute 2 minutes.
7. Stir in soy sauce mixture; cook 2 minutes stirring constantly.
8. Add vegetable mixture to broth mixture; stir in beef.
9. Cook 2 minutes or until beef loses its pink color.
10. Stir in noodles, green onions, and spinach.
11. Serve immediately.
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