Soba-Edamame Salad with Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can substitute whole wheat spaghetti for soba, if desired. Ingredients:
2 quarts water |
12 ounces uncooked soba (buckwheat noodles) |
2 cups frozen shelled edamame (green soybeans), thawed |
2 cups thinly sliced basic grilled flank steak (about 8 ounces) |
1 cup (2-inch) julienne-cut red bell pepper |
1 cup shredded carrot |
1 cup (1-inch) slices green onions |
1/4 cup rice vinegar |
2 tablespoons canola oil |
1 tablespoon low-sodium soy sauce |
2 teaspoons grated peeled fresh ginger |
1 teaspoon chili garlic sauce (such as lee kum kee) |
1/4 teaspoon salt |
Directions:
1. Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water; drain. Place soba mixture in a large bowl. Add Basic Grilled Flank Steak, bell pepper, carrot, and onions; toss well to combine.
2. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.
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