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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