Samples Simplicity Food Magazine | Page 12

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 consectetur adipiscing elit. Ut est elit, auctor sit amet porttitor nec, dignissim ac orci 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 consectetur adipiscing elit. Ut est elit, auctor sit amet porttitor nec 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.