Ingredients:
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 carrots
8 ounces top round beef, thinly sliced
3/4 cup diagonally cur green onions
1 (6 ounce) bags prewashed baby spinach
Directions:
Cook noodles per package directions; drain.
Add garlic, pepper, and broth to a large saucepan; bring to a boil.
Lower 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 med-high heat.
Add in mushrooms and carrots, stir/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.
Servings: 5
Time preparation: 30 min.
Time total: 46 min.