Udon-Beef Noodle Bowl

Udon-Beef Noodle Bowl
Photo by Randy Mayor


  • 3 tablespoons sake (rice wine) or dry sherry
  • ½ teaspoon crushed red pepper
  • ¾ cup diagonally cut green onions
  • ½ cup thinly sliced carrot
  • 2 cups sliced shiitake mushroom caps (about 4 ounces)
  • 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 1 ½ teaspoons bottled minced garlic
  • + 6 more ingredients
    • 3 tablespoons low-sodium soy sauce
    • 2 (14 1/4-ounce) cans low-salt beef broth
    • 1 tablespoon honey
    • Cooking spray
    • 1 (6-ounce) bag prewashed baby spinach
    • 8 ounces top round, thinly sliced

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...

View full recipe at My Recipes


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