12 | Pure Simplicity - Issue 3 - March 2013
This entrée falls
somewhere between
a soup and a noodle
dish. You can eat
it with chopsticks,
but be sure to have
spoons around to
catch the broth.
Udon-Beef Noodle Bowl
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Udon-Beef Noodle Bowl
8 ounces uncooked udon noodles
(thick, round fresh Japanese wheat
noodles)
1 1/2 teaspoons bottled minced
garlic
1/2 teaspoon crushed red pepper
2 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
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
Yields: 5 Servings
Shimeji Mushroom Noodles
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Cook noodles according to package directions; drain. Place garlic, pepper,
and broth in a large saucepan. Bring to a boil; reduce 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 medium-high
heat. Add mushrooms and carrot; sauté 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.