Online Round 2 Recipe - Japanese Noodle Bowl

• 2 (14.5-ounce) cans reduced sodium chicken broth
• 1/4 cup reduced sodium soy sauce
• 1 teaspoon chopped garlic
• 1/4 -inch piece peeled fresh ginger, finely chopped
• 1/2 pound noodles reserved from the Hibachi Steak recipe
• 2 cups reserved steak and vegetables from Hibachi Steak recipe
• 1 scallion, sliced

1. In a saucepan over medium heat, add the chicken broth, soy sauce, garlic, and ginger and bring it to a simmer.
2. Add the noodles and cook for 1 minute.
3. Add the beef and vegetables and cook for another 2 minutes.
4. Divide the noodle mixture between 2 bowls and serve hot, garnished with the sliced scallion.

chicken broth, soy sauce, garlic, fresh ginger, noodles reserved, scallion

Taken from www.foodnetwork.com/recipes/online-round-2-recipe-japanese-noodle-bowl-recipe.html (may not work)