Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Japanese Noodle Bowl

Name: Online Round 2 Recipe - Japanese Noodle Bowl
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: 2 serving
Cuisine: asian
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

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Level: Easy
Total: 11 min

Prep: 3 min
Cook: 8 min

Yield: 2 serving

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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.