This Asian-inspired Udon Noodle Bowl can be ready in just 30 minutes. It's a perfect weeknight meal, quick and incredibly satisfying. In a large saucepan, heat oil over medium heat. Add mushrooms, carrot, and garlic; cook and stir 3 minutes. Add broth, soy sauce, and rice vinegar. Bring to boiling; reduce heat.
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
Assemble udon noodles and broth in individual bowls. Top with cooked beef and other toppings of your choice. The key to the most flavorful broth for beef udon is dashi — the quintessential Japanese soup stock. Dashi is clear, delicate, mildly sweet, and full of umami. It is the base flavor for a superb bowl of beef udon.
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.