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Recipe: Udon Beef Noodle Bowl
Similar Categories: Udon, Beef, Noodle, Bowl
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.
Yield: 5 servings (serving size: about 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 306 (16% from fat); FAT 5.6g (sat 1.8g, mono 2g, poly
0.4g); PROTEIN 22.4g; CARB 36.6g; FIBER 2.4g; CHOL 39mg; IRON
3.4mg; SODIUM 707mg; CALC 59mg;
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.
Yield: 5 servings (serving size: about 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 306 (16% from fat); FAT 5.6g (sat 1.8g, mono 2g, poly
0.4g); PROTEIN 22.4g; CARB 36.6g; FIBER 2.4g; CHOL 39mg; IRON
3.4mg; SODIUM 707mg; CALC 59mg;
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