Global Cuisine

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

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Speaking of global cuisine, this dish hails from Japan.

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Thinly sliced steaks is important for the quick cooking.

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Two pots going at once.

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Getting the shrooms and carrots going.

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In the pot.

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All together.

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1 cuisine down. 179 to go.

Udon-Beef Noodle Bowl

Servings: 5 servings (serving size: about 1 1/2 cups)


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


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


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Categories: Beef 2, Japanese, kosher, Lunch3, Main Dish 3, Pasta, Recipes, Wine

Author:The Ranting Chef

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One Comment on “Global Cuisine”

  1. Spenser Aden
    January 31, 2022 at 10:10 am #

    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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