1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
How to Make It
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.
The only change that I made for this recipe was to use udon noodles instead of soba noodles. I have used soba before and don't care for them. The resulting dish was great and refreshing and easy to throw together. My husband and brother-in-law scarfed it down. I served it with a side of broccoli and it was a hit. Thanks CL!
This dish is a favorite in our house. If it weren't for the red meat, we'd eat it twice a week. I cook the flank steak in a skillet while the noodles cook and serve the dish hot with salted whole edamame as a side. Hint: shred the carrot with a potato peeler to make long ribbons and cut the red peppers really thin so they mimic the noodles.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.