Prep 25 mins
Cook 11 mins
This is a great, summer, after-work recipe. Do it up before work and come home to dinner on the table in just a couple of minutes. I found this in the Chicago Tribune. Plan ahead, it needs to be refrigerated until cold.
- 1 (8 ounce) package soba noodles or 1 (8 ounce) package spaghetti
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 inch fresh gingerroot, peeled,minced
- 8 ounces beef strip steaks, about,cut into strips
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tomatoes, cut into large chunks or 16 cherry tomatoes, halved
- 1⁄4 lb snow peas
- 2 tablespoons minced fresh basil
- 1 (10 ounce) bag mesclun or 1 (10 ounce) bagherb-blend salad greens
- 1⁄4 cup coarsely chopped peanuts
- Heat water to a boil; cook noodles according to package directions.
- Meanwhile, heat peanut and sesame oil in skillet over medium heat; add green onions, garlic and ginger; cook until fragrant and slightly soft, about 2 minutes.
- Add beef; cook, stirring occasionally, until meat is cooked to desired doneness, about 4 minutes for medium.
- Add soy and hoisin sauces, tomatoes and snow peas; cook, stirring constantly, until vegetables soften, about 5 minutes; stir in basil and remove from heat.
- Drain noodles; combine with beef mixture.
- Store in a covered container in the fridge until ready to use, or until cold.
- Divide salad greens among four plates or bowls; put beef-noodle mixture on top and top each serving with chopped peanuts.