Hey Jude's Note:
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.
My Private Note
Units: US | Metric
- 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) bag herb-blend salad greens
- 1/4 cup coarsely chopped peanuts
- 1Heat water to a boil; cook noodles according to package directions.
- 2Meanwhile, 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.
- 3Add beef; cook, stirring occasionally, until meat is cooked to desired doneness, about 4 minutes for medium.
- 4Add soy and hoisin sauces, tomatoes and snow peas; cook, stirring constantly, until vegetables soften, about 5 minutes; stir in basil and remove from heat.
- 5Drain noodles; combine with beef mixture.
- 6Store in a covered container in the fridge until ready to use, or until cold.
- 7Divide salad greens among four plates or bowls; put beef-noodle mixture on top and top each serving with chopped peanuts.
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Nutritional Facts for Cold Beef-soba Noodle Salad
Serving Size: 1 (254 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 507.3
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 6.3 g
- Cholesterol 38.8 mg
- Sodium 919.2 mg
- Total Carbohydrate 54.5 g
- Dietary Fiber 3.0 g
- Sugars 5.8 g
- Protein 23.3 g
The following items or measurements are not included: