- Level: Easy
- Total: 11 min
- Prep: 3 min
- Cook: 8 min
- Yield: 2 serving
Ingredients
2 (14.5-ounce) cans reduced sodium chicken broth
1/4 cup reduced sodium soy sauce
1 teaspoon chopped garlic
1/4-inch piece peeled fresh ginger, finely chopped
1/2 pound noodles reserved from the Hibachi Steak recipe
2 cups reserved steak and vegetables from Hibachi Steak recipe
1 scallion, sliced
Directions
- In a saucepan over medium heat, add the chicken broth, soy sauce, garlic, and ginger and bring it to a simmer. Add the noodles and cook for 1 minute. Add the beef and vegetables and cook for another 2 minutes. Divide the noodle mixture between 2 bowls and serve hot, garnished with the sliced scallion.
