Udon Beef Noodle Bowl Recipes

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UDON-BEEF NOODLE BOWL



Udon-Beef Noodle Bowl image

Make and share this Udon-Beef Noodle Bowl recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 46m

Yield 5 serving(s)

Number Of Ingredients 12

8 ounces uncooked udon noodles or 8 ounces spaghetti
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 (14 1/2 ounce) cans low sodium beef broth
3 tablespoons low sodium soy sauce
3 tablespoons sake or 3 tablespoons dry sherry
1 tablespoon honey
3 cups sliced shiitake mushroom caps
1/2 cup thinly sliced carrot
8 ounces top round beef, thinly sliced
3/4 cup diagonally cur green onion
1 (6 ounce) bag prewashed Baby Spinach

Steps:

  • Cook noodles per package directions; drain.
  • Add garlic, pepper, and broth to a large saucepan; bring to a boil.
  • Lower 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 med-high heat.
  • Add in mushrooms and carrots, stir/saute 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.

ASIAN STEAK AND NOODLE BOWL



Asian Steak and Noodle Bowl image

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Provided by Chrissy Gaynor

Categories     Main Dish Recipes     Bowls

Time 4h59m

Yield 4

Number Of Ingredients 10

½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Steps:

  • Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
  • Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
  • Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
  • Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
  • Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
  • Divide noodle mixture among large bowls. Top with steak slices.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g

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