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Hoisin Beef & Edamame Noodles

January/February 2007

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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.



READER'S COMMENT:
"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...
Hoisin Beef & Edamame Noodles

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

Ingredients

  • 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

  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 & 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.

Nutrition

Per serving: 427 calories; 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.

Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (30% dv), Iron (25% dv), Zinc (20% dv), Magnesium (19% dv)

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat


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Recipe Categories

Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
30 minutes or less
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
January/February 2007
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