This is what we had for dinner last night. It's one of my favorites and again, oh so easy! This recipe is also from Cooking Light.
Udon-Beef Noodle Bowl
8 oz uncooked udon noodles or wheat noodles or spaghetti
1 1/2 tsp bottled minced garlic
1/2 tsp crushed red pepper
2 (14 1/2-oz) cans low-salt beef broth
3 tbsp low-sodium soy sauce
3 tbsp sake or dry sherry
1 tbsp honey
2 cups sliced shiitake mushroom caps (about 4 oz)
1/2 cup thinly sliced carrot
8 oz top round, thinly sliced
3/4 cup diagonally cut green onions
1 (6-oz) bag prewashed baby spinach
1. Cook noodles according to package directions; drain.
2. Place garlic, pepper, and broth in a large sauce pan. 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. Yields 5 servings.
Here's how I make it:
*I use the precooked, heat-and-serve udon noodles you can find with the tofu. I cook them according to the package directions.
*Since this meal is slightly spicy, I add the seasoning packet when I reheat the noodles and reserve the broth for my daughter. I take some chunkies from the big pot, rinse them off, and add it to the reserved broth for her dinner.
*I don't usually have sake on hand, so I use sherry.
*I can never find 8-oz of top round, so I just use whatever kind of beef is available in around 8 oz. More beef works well, too.
That's about it! It's kind of like a soup, but more like a runny, chunky stew. So yummy!