Hoisin Beef & Edamame Noodles

Hoisin Beef & Edamame Noodles

10 Reviews
From: EatingWell Magazine, January/February 2007

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.

Ingredients 4 servings

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  • 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)
  • 1 red bell pepper, thinly sliced
  • 1 10-ounce package frozen shelled edamame, (about 2 cups), thawed
  • 1 tablespoon minced fresh ginger
  • 1/2 cup chopped fresh cilantro

Preparation

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  • Ready In

  1. 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.
  2. Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
  3. 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.
  • 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.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 428 calories; 9 g fat(2 g sat); 5 g fiber; 60 g carbohydrates; 29 g protein; 60 mcg folate; 36 mg cholesterol; 6 g sugars; 1540 IU vitamin A; 47 mg vitamin C; 90 mg calcium; 4 mg iron; 758 mg sodium; 443 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat

Reviews 10

July 30, 2010
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By: EatingWell User
This was a great meal and was an instant favorite in my house! I doubled the sauce as suggested and added garlic and green onion to the sitrfry when the ginger went in. I'm sure these modifications made a huge difference in the flavor of the meal. The grocery store had a sale on top sirloin, so I also used that instead.
June 09, 2010
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By: EatingWell User
I didn't care for this dish, but I am reviewing the dish with changes per other reviewers' suggestions. I do not agree that doubling the sauce is a good idea. I followed that recommendation, and the sauce completely overwhelmed the dish. I also don't agree with using a heavier noodle, as whole wheat spaghetti noodles seemed too heavy to me. If I were to make this again, I'd try pouring the meat mixture over rice instead of noodles and I'd add bok choy or spinach, but there are much better recipes on Eating Well so I probably will pass on a second try here.
April 10, 2010
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By: casonportia
This was a bit flavorless. Also, slicing up the steak was a pain. If I were to make it again, I would definitely take the advice to double the sauce.
March 24, 2010
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By: EatingWell User
I loved this reciepe. My kids were a little scared of it at first because it didn't smell like the food at the chineese buffet. After they tried a bite they loved it. I will make this again.
September 23, 2009
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By: EatingWell User
Tastes great and very simple to make. My dad liked it so much he asked me to make it for his next visit. Claire, Arlington, VA
September 23, 2009
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By: EatingWell User
I made this for my 24 yr old son and myself. We both loved it and thought it had excellent flavor. Would highly recommend. Pat
September 23, 2009
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By: EatingWell User
Doubling the sauce was a good bet - thanks for the suggestion. The downside is that there is a lot of sodium (Na). Wondering if there is some way to double the sauce without doubling the housin sauce which I assume has most of the sodium. If it wasn't so salty, would rank higher. twm3, Truckee, CA
September 23, 2009
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By: EatingWell User
This was okay but did not have a lot of flavor. This is not a chopstick dinner! The pepper garlic suace is hot, add about half to three quarters the amount called for! Scott, Pittsburgh, PA
September 23, 2009
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By: EatingWell User
This recipe is DELICIOUS and easy to make. I used a sprouted wheat fettucine noodle instead of the soba noodles/whole wheat spaghetti. It made it heartier. Will make this again and again. Anonymous, Medford, MA