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Ingredients

• 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
• 1 1/2 teaspoons bottled minced garlic
• 1/2 teaspoon crushed red pepper
• 2 (14 1/4-ounce) 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 (about 4 ounces)
• 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

Description

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.

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