The noodle salad is delicious cold, perfect for warmer weather. Toss in any vegetables you like, such as snap peas and bell peppers.
1 tablespoon fresh lemon juice
4 teaspoons minced garlic, divided
1 1/2 teaspoons hoisin sauce
1 (1-pound) flank steak
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 ounces uncooked dried udon noodles (thick Japanese wheat noodles), soba noodles, or wide rice noodles
1/2 cup shredded carrot
1/2 cup thinly sliced English cucumber
1/2 cup thinly sliced radishes
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon Sriracha
1 teaspoon lower-sodium soy sauce
How to Make It
Heat a grill pan over medium-high heat. Combine juice, 3 teaspoons garlic, and hoisin in a bowl; brush evenly over steak. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
Cook noodles according to package directions; drain and rinse with cold water. Drain. Place noodles, carrots, cucumber, and radishes in a large bowl. Combine remaining 1 teaspoon garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and remaining ingredients in a bowl, stirring with a whisk. Add vinegar mixture to noodle mixture; toss.
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Super easy too. I used fresh Udon noodles that I got at Safeway in the refrigerated produce area near the tofu and vegan products. Very tasty. I doubled the garlic. I also added some thinly sliced red onion to the salad and a sprinkling of sesame seeds while plating. Definitely adding this to the regular rotation.
Made pretty much as written other than adding snap peas and red bell pepper to the noodle salad. Used rice noodles. Prep time for me was way longer than 35 min (maybe I'm just a slow chopper?), but the flavor was really good and we'll probably try it again.
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