A quick recipe?..Soba Noodle Salad

Tonight will be a quick on because I intend to watch the finale of ER. It is the one show that I have watched from the very beginning. I know that it has outlived its TV time, but I am truly dedicated to see it to its end. I didn?t want to leave Thursday with out a post.

Soba Noodle Salad

Clean Eating Magazine May/June 2009 Pg 64

This soba noodle recipe is equally delicious served hot as a stir fry or chilled as a main-dish salad. We decided to eat it as a stir fry.

Ingredients:

4 oz soba (buckwheat ) noodles 1 lb flank steak 2 tsp olive oil 1 cup Napa Cabbage, shredded 1 cup of carrots, shredded 1 cup of fresh bean sprouts 1/4 cup of fresh cilantro (which I forgot?lol)

Dressing:

3 tbsp low-sodium soy sauce 2 tbsp rice wine vinegar 1 tsp fresh ginger, minced 1 tbsp sucanat 2 tsp sesame oil 1/2 tbsp sesame seeds

Instructions:

Cook noodles according to package directions.

I used another Annie Chun?s noodle box. If you have not used this product look into it as these all natural noodles make any stir-fry great!

Slice steak across the grain into strips (about 1/4 inch thick by 2 inches long). Heat oil in a sauté pan over medium-high heat and cook meat for 5 to 6 minutes or until no longer pink in the middle; drain and set aside. (I decided to grill the meat.)

 

Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro; add steak strips.

 

Prepare dressing: in small bowl, whisk together all dressing ingredients; pour over steak and toss gently. Let steak cool and, for best flavor,  refrigerate for 2 to 3 hours before serving; salad can stay refrigerated for up to 4 days.

Don?t forget to enter the MixMyGranola Giveaway happening now until Sunday.

Have a great night!