Cook the noodles for 5 minutes in boiling water, drain and plunge into iced water. Drain. Mix the stock ingredients together. Heat the oil in a wok then stir fry the beef. Add the stock, sliced mushrooms, leek and tofu. Simmer for 4-5 minutes. Now add the spinach and cook for a further 2 minutes. Serve at once. In Japan this would be served with a raw egg yolk for dipping.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1701.5mg||59 %|
|Potassium 65.6mg||2 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 29.4g|
|Protein 3.2g||5 %|
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Calories per serving: 127
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