Japanese noodles with meat and vegetables

Ingredients:

• 2 cans (410 ml) low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1 teaspoon chopped garlic
• A 0.5cm piece of peeled fresh ginger, finely chopped.
• 225g of noodles left over from cooking Hibachi Steak
• 2 cups of meat and vegetables left over from cookingHibachi steak»
• 1 stalk of green onion, chopped

Preparation:

1. In a saucepan over medium heat, bring the chicken broth, soy sauce, garlic, and ginger to a boil. Add the noodles and cook for 1 minute. Add the beef and vegetables and cook for another 2 minutes. Divide the noodle mixture into 2 bowls and serve hot, garnished with chopped green onions.