Soba-Edamame Salad with Flank Steak

recipe
You can substitute whole wheat spaghetti for soba, if desired.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 389
Caloriesfromfat 25 %
Fat 10.8 g
Satfat 1.6 g
Monofat 4.2 g
Polyfat 2.4 g
Protein 22.8 g
Carbohydrate 48.3 g
Fiber 5.4 g
Cholesterol 20 mg
Iron 4.5 mg
Sodium 417 mg
Calcium 60 mg

Ingredients

2 quarts water
12 ounces uncooked soba (buckwheat noodles)
2 cups frozen shelled edamame (green soybeans), thawed
1 cup (2-inch) julienne-cut red bell pepper
1 cup shredded carrot
1 cup (1-inch) slices green onions
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt

Preparation

Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water; drain. Place soba mixture in a large bowl. Add Basic Grilled Flank Steak, bell pepper, carrot, and onions; toss well to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.

Barbara Seelig Brown,

Cooking Light

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note