Cook soba noodles according to package directions, omitting salt and fat; add edamame for last 3 minutes. Rinse with warm water; drain well.
Combine 2 tablespoons soy sauce, lime juice, chili sauce, and sesame oil in a medium bowl. Add soba mixture and cilantro; keep warm.
Combine white and black sesame seeds in a shallow dish. Coat tuna with cooking spray, and sprinkle evenly with salt. Coat both sides of each steak with sesame seeds, pressing gently to adhere. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook for 3 minutes on each side or until desired degree of doneness. Slice tuna thinly against grain. Serve with noodles.
You can use Annie Chun's Asian Noodles (Maifun Brown Rice Noodles, for example)--they're gluten free. On the website, you can find which stores they are sold in:
5-stars for the side dishes alone with this recipe! I had grand plans to make the tuna as well, but alas the selection at the market was a bit dissapointing when I went to buy the fish - so I served the soba salad & napa slaw along side halibut instead. I rarely make recipes exactly as written, but followed both salad recipes to the "T" and they were fantastic. Love all the flavors and my family raved! These are my new go-to Asian-style side dishes from now on!!!
Made all three dishes, tuna, noodle dish and cabbage salad and all three were excellent. Two things though, cooking time is laughably off. All the mixing and slicing and dicing, takes much longer and uses a lot of dishes. Also, I doubled everything and four of us had the minimum of leftovers.
Also used udon instead of soba and an easy substitute.
Great taste and balance. I did not make the slaw with it and it still seemed like a complete meal. Although, I will say it fed only me and my husband. Maybe serving the slaw with it you could stretch it to 4 people.
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