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
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter