Kind of a redundant recipe title, udon is a noodle....
8 oz. uncooked udon noodles or spaghetti if you live in a deprived area
1 1/2 tsp minced garlic
1/2 tsp crushed red pepper
2 14 1/2-oz. cans beef broth
3 Tbsp low-sodium soy sauce (Note: the liquid reduces so you really don't want the full-strength salt kind)
3 Tbsp sake or dry sherry
1 Tbsp honey
2 c sliced shiitake mushroom caps (about 4 oz.)
1/2 c thinly sliced carrot
8 oz. top round, thinly sliced
2/4 c diagonally sliced green onions
1 6-oz. bag prewashed baby spinach
- Cook noodles according to package directions; drain.
- Place garlic, red pepper, and broth in a large saucepan. Bring to a boil, reduce heat, and simmer ten minutes.
- Combine soy sauce, sake, and honey in a small bowl, and stir with a whisk.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot, and cook 2 minutes.
- Stir in soy sauce mixture and cook 2 minutes, stirring constantly.
- Add vegetable mixture to broth. Stir in beef, cook 2 minutes or until it loses its pink color.
- Stir in noodles, green onions, and spinach, cook 30 seconds or until spinach wilts slightly.
Cooking Light, issue unknown
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