Clean Eating Soba Noodle Salad With Flank Steak

READY IN: 2hrs 30mins
Recipe by KateL

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad. This can be served hot as a stir-fry or chilled as a main course.

Top Review by teresas

This is very filling...I wish it had more noodles...but hubby and I loved the Asian flavors...I made it early in the day...I wasn't sure if I was suppose to mix all the ingredients together before letting it set in the I decided to keep them separate so as to not wilt the cabbage...I also used savory cabbage because I couldn't find a small napa...I cut the recipe in half for the two of us...yum...thanks for posting it...=)

Ingredients Nutrition


  1. Cook noodles according to the package directions.
  2. Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
  3. Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
  4. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
  6. Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
  7. Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).

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