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 frig...so 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...=)
- 4 ounces soba noodles (buckwheat noodles)
- 1 lb flank steak
- 2 teaspoons olive oil
- 1 cup napa cabbage, shredded
- 1 cup carrot, shredded
- 1 cup fresh bean sprout
- 1⁄4 cup fresh cilantro, chopped
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sucanat
- 2 teaspoons sesame oil
- 1⁄2 tablespoon sesame seeds
Directions See How It's Made
- Cook noodles according to the package directions.
- Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
- 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.
- Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
- PREPARE DRESSING:.
- Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
- Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).