When people hear I write a cooking blog, they ask what cuisine is my speciality. When I respond that I cook everything and don’t really have a speciality, I can see they don’t believe me. Really, I like to cook as wide of a variety as I can.
Growing up, my parents gave me an appreciation for all different kinds of food and I think I have taken it to the next level for my family. I’m not the only one that feels this way.
Last January, NPR highlighted a group that is intending to eat their way through the cuisines of the world. I wonder if they would invite me to the table…. Take a look here.
Udon-Beef Noodle Bowl
Speaking of global cuisine, this dish hails from Japan.
Thinly sliced steaks is important for the quick cooking.
Two pots going at once.
Getting the shrooms and carrots going.
In the pot.
All together.
1 cuisine down. 179 to go.
Udon-Beef Noodle Bowl
Servings: 5 servings (serving size: about 1 1/2 cups)
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
Directions:
Cook noodles according to package directions; drain.
Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce 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 medium-high heat. Add mushrooms and carrot; sauté 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.
Nutritional Info: Calories 306
Caloriesfromfat 16 %
Fat 5.6 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.4 g
Protein 22.4 g
Carbohydrate 36.6 g
Fiber 2.4 g
Cholesterol 39 mg
Iron 3.4 mg
Sodium 707 mg
Calcium 59 mg
Source: http://www.myrecipes.com/recipe/udon-beef-noodle-bowl
Rantings of an Amateur Chef 
I didn’t see any other comments here, but I thought you’d like to hear that I’ve been making this recipe since 2016 when my best friend sent it to me. So good – I use frozen, pre-cooked Udon from a Japanese market so reduce the prep time, and as many mushrooms as I can handle! Pre-sliced stir-fry beef also cuts prep time. Thanks for posting this!
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