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

More From Cooking Light

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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Soba-Edamame Salad with Flank Steak Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy