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.
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