Soba-Edamame Salad with Flank Steak

3 Reviews
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6 servings (serving size: 1 1/3 cups)
By Barbara Seelig Brown
July 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 389
  • Caloriesfromfat 25%
  • Fat 10.8g
  • Satfat 1.6g
  • Monofat 4.2g
  • Polyfat 2.4g
  • Protein 22.8g
  • Carbohydrate 48.3g
  • Fiber 5.4g
  • Cholesterol 20mg
  • Iron 4.5mg
  • Sodium 417mg
  • Calcium 60mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

csaunders80's Review

csaunders80
February 24, 2010
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!

CindyAustin17's Review

SarahD
April 26, 2009
So good. Easy. The flavors come together and next time will make less whole wheat spaghetti - 12 oz seems to much for me. Definately a keeper and will make again soon.

SarahD's Review

CindyAustin17
February 09, 2009
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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