Soba-Edamame Salad with Flank Steak

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

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 25%
  • Fat: 10.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 22.8g
  • Carbohydrate: 48.3g
  • Fiber: 5.4g
  • Cholesterol: 20mg
  • Iron: 4.5mg
  • Sodium: 417mg
  • Calcium: 60mg


  • 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


  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.
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