Soba-Edamame Salad with Flank Steak

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

Preparation

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.