BEEF NOODLE BOWL

8 Ounces Udon Noodles, uncooked (Japanese Wheat noodles) or Spaghetti 1 1/2 Teaspoons Bottled Garlic, minced 1/2 Teaspoon Crushed Red Pepper 14.5 Ounces Low Salt Beef Broth 3 Tablespoons Low Sodium Soy Sauce 3 Tablespoons Sake or Dry Sherry 1 Tablespoon Honey

Cooking Spray 2 Cups Shiitake Mushroom, sliced 1/2 Cup Carrot, sliced 8 Ounces Top Round, sliced thin 3/4 Cup Green Onions, diced 6 Ounces Bagged Baby Spinach

Cook noodles according to package directions, drain. Place first 3 ingredients in a saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Combine the next 3 ingredients in a bowl. Heat another pan coated with cooking spray over medium heat. Add the next 2 ingredients and sauté 2 minutes. Stir in the soy sauce mixture and cook 2 minutes. Add vegetable mixture, cook 2 minutes. Stir in beef cook 2 minutes or until cooked through. Stir in the last 2 ingredients and noodles and heat through. Serve.

SERVINGS 5; CALORIES 306; FAT 5.6 g; PROTEIN 22.4 g; CARBS 36.6 g; FIBER 2.4 g; CHOL 39 mg; IRON 3.4 mg; SODIUM 707 mg; CALC 59 mg SERVING SIZE= 1 1/2 Cups

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Updated 05/02/02