Cold Beef-soba Noodle Salad |
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Prep Time: 25 Minutes Cook Time: 11 Minutes |
Ready In: 36 Minutes Servings: 4 |
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This is a great, summer, after-work recipe. Do it up before work and come home to dinner on the table in just a couple of minutes. I found this in the Chicago Tribune. Plan ahead, it needs to be refrigerated until cold. Ingredients:
1 (8 ounce) package soba noodles or 1 (8 ounce) package spaghetti |
2 tablespoons peanut oil |
1 teaspoon sesame oil |
4 green onions, chopped |
2 cloves garlic, minced |
1 inch fresh gingerroot, peeled,minced |
8 ounces beef strip steaks, about,cut into strips |
2 tablespoons low sodium soy sauce |
2 tablespoons hoisin sauce |
2 tomatoes, cut into large chunks or 16 cherry tomatoes, halved |
1/4 lb snow peas |
2 tablespoons minced fresh basil |
1 (10 ounce) bag mesclun or 1 (10 ounce) bag herb-blend salad greens |
1/4 cup coarsely chopped peanuts |
Directions:
1. Heat water to a boil; cook noodles according to package directions.
2. Meanwhile, heat peanut and sesame oil in skillet over medium heat; add green onions, garlic and ginger; cook until fragrant and slightly soft, about 2 minutes.
3. Add beef; cook, stirring occasionally, until meat is cooked to desired doneness, about 4 minutes for medium.
4. Add soy and hoisin sauces, tomatoes and snow peas; cook, stirring constantly, until vegetables soften, about 5 minutes; stir in basil and remove from heat.
5. Drain noodles; combine with beef mixture.
6. Store in a covered container in the fridge until ready to use, or until cold.
7. Divide salad greens among four plates or bowls; put beef-noodle mixture on top and top each serving with chopped peanuts.
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