Noodles Bowls are one of my favorite meals. Noodles in a spicy broth with veggies and meat or chicken. This dish was a nice combination of meat, veggies, noodles, and broth. You could eat this dish with chopsticks if you wished, but have a spoon near by to spoon up the broth. A simple dish yet so delicious.
Start the preparation of this dish by cooking the udon noodles. In a separate pan, simmer together some garlic, pepper, and the beef broth. In a separate skillet, sautee some carrots and mushrooms. Next you add some soy sauce, sake, and honey (which have been combined) to the sauteed veggies. You then add the veggies to the broth mixture along with the beef. You then stir in your cooked udon noodles, green onions, and spinach. Dinner is ready to be served.
Udon-Beef Noodle Bowl
From Cooking Light
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
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.
Makes 5 servings