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Soba-Edamame Salad with Flank Steak

Yield 6 servings (serving size: 1 1/3 cups)
You can substitute whole wheat spaghetti for soba, if desired.

Ingredients

  • 2 quarts water
  • 12 ounces uncooked soba (buckwheat noodles)
  • 2 cups frozen shelled edamame (green soybeans), thawed
  • 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

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