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

1. Cook noodles according to package directions; drain.
2. Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
3. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; saute 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.

udon noodles, garlic, red pepper, lowsalt beef broth, soy sauce, sake, honey, cooking spray, shiitake mushroom, carrot, green onions, baby spinach

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