Udon Noodle Bowl

ingredients

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

directions

• 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 tofu.
• Cook 2 minutes
• Stir in noodles, green onions, and spinach.
• Serve immediately.