Asian Buckwheat Noodles with Beef

Leftover steak? Toss with some noodles and whatever veggies you have on hand to make a great quick Asian-flavored meal.

1 quart beef broth

2 Tbsp soy sauce

1 Tbsp sesame oil

6 oz Asian buckwheat noodles

1/2 lb leftover cooked steak, thinly sliced

1 yellow squash, cut into half moons

2 cups fresh baby spinach leaves

1 cup matchstick carrots

fresh basil leaves

2 green onions, sliced

Favorite hot sauce, to taste

toasted sesame seeds

Bring broth to a boil in a medium pot. Add the soy sauce and sesame oil. Add noodles and cook just until nearing al dente. Add the steak, squash, spinach and carrots and heat through.

Transfer noodles to bowls. Garnish with basil, green onions, hot sauce and sesame seeds.

Serves 2-3.

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