Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.
4 servings, about 2 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
8 ounces soba noodles or whole-wheat spaghetti
3 tablespoons lime juice
3 tablespoons hoisin sauce, (see Tip)
1-2 teaspoons chile-garlic sauce, (see Tip)
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
8 ounces flank steak, trimmed of fat, thinly sliced (see Tip)
Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6 to 8 minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer the steak to a plate using tongs. Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.
Per serving :
9 g Fat;
2 g Sat;
2 g Mono;
19 mg Cholesterol;
60 g Carbohydrates;
29 g Protein;
5 g Fiber;
757 mg Sodium;
443 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat
Tips & Notes
Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year.
Freezing the flank steak for about 20 minutes will make it easier to thinly slice.