Udon-Beef Noodle Bowl

• 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

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.

udon noodles, garlic, red pepper, beef broth, soy sauce, sake, honey, shiitake mushroom, carrot, beef, green onion, spinach

Taken from www.food.com/recipe/udon-beef-noodle-bowl-167099 (may not work)