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Udon Beef Noodle Bowls (11.3.15)

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Posted at 12:10 PM, Nov 02, 2015
and last updated 2015-11-02 14:10:31-05
  • 8 ounces uncooked udon noodles or spaghetti
  • 1 1/2 teaspoons minced garlic
  • 1/2 bell pepper, thinly sliced, any color
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (14 1/2 ounce) cans low sodium beef broth
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon canola oil
  • 3 cups shitake or white mushrooms, sliced
  • 1/2 cup carrots, sliced or shredded
  • 8 ounces Birchberry Roast Beef, thinly sliced
  • 3 green onions, chopped
  • 3 cups baby spinach, loosely packed

Cook noodles per package directions; drain. Add garlic, bell pepper, red pepper flakes, and broth to a large saucepan; bring to a boil. Lower heat, and simmer 10 minutes. Whisk together soy sauce and honey in a small bowl; stir with a whisk.

Heat a large nonstick skillet, bring oil up to medium-high heat. Saute mushrooms and carrots for 2-3 minutes. Stir in soy sauce mixture; cook 2 minutes stirring constantly. Add vegetable mixture to broth mixture; stir in beef. Cook 2-3 minutes. Stir in noodles, green onions, and spinach. Serve immediately.