Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette

Photo: Johnny Autry; Food Styling: Charlotte Autry

"Bloom" the ginger, garlic, and curry powder by warming them in oil to round out flavors.

Yield: Serves 6 (serving size: 1 1/3 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 13.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 17.4g
  • Carbohydrate: 34.4g
  • Fiber: 4.3g
  • Cholesterol: 20mg
  • Iron: 5.4mg
  • Sodium: 450mg
  • Calcium: 190mg

Ingredients

  • 1 (8-ounce) boneless sirloin steak
  • 1 1/2 teaspoons kosher salt, divided
  • 8 ounces uncooked soba noodles
  • 8 cups coarsely chopped bok choy
  • 1 pound bagged prewashed spinach
  • 1/2 cup light coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons peanut oil, divided
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon sliced garlic
  • 1 1/2 teaspoons Madras curry powder
  • 1 tablespoon sesame seeds, toasted

Preparation

  1. 1. Place beef in freezer.
  2. 2. Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; drain well.
  3. 3. Combine 1/4 teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
  4. 4. Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well.
  5. 5. Heat a large, heavy skillet over high heat. Cut beef across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until done. Add beef to pasta mixture; toss well. Sprinkle with sesame seeds.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette Recipe at a Glance
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