Jill
April 10, 2014 1:00 pm

The other day I was really craving a cool salad with lots of interesting flavors. Something fresh and light to celebrate the decent spring weather we’ve been getting.

Instead of making a salad out of lettuce leaves, I decided to make a yummy soba noodle salad using some Thai-ish flavors. Soba noodles are really tasty, but they are also fairly healthy and full of fiber because they’re made of buckwheat. They are also great for a quick salad because they cook up in about 7 minutes and they need to be rinsed, so you can do that with cold water to speed up the process of turning them into a cold salad.

I tossed in some sliced yellow peppers for color and crunch and some raw edamame for a different color and protein. I drizzled the whole thing with a tangy peanut and wasabi dressing and gave it a good sprinkle of black sesame seeds. This salad would be perfect as a side dish just like this, but if you want to walk on the wild side like me, you can throw on some thin slices of grilled steak. Of course, if you aren’t into red meat, you can always use chicken, prawns or tofu.

I made it even easier on you by having the marinade for the steak be the base of the dressing! You can whip up this delicious summery meal in well under 30 minutes from start to finish, which means a ballin’ dinner in a jiff.

Yes, I did just use ballin’ and jiff in the same sentence.

Enjoy, everybody! As usual, please leave a comment below if you have an idea for something you would like to see on Take Out Fake Out.

Soba Noodle Steak Salad:

Serves 4

Total time: 25 minutes

Total time where you’re actually doing things: 25 minutes

What you need:

  • One steak (cut of your choice)
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • Juice of two limes
  • 3 garlic cloves, minced
  • 2 tsp grated ginger
  • 1 tsp honey
  • 2 tsp sesame oil
  • 8 ounces soba (buckwheat) noodles
  • 2 tbsp smooth peanut butter
  • 2 tsp wasabi paste
  • 1 small yellow pepper, sliced thinly
  • 1 cup raw (or thawed from frozen) edamame
  • 2 tbsp black sesame seeds
  • 2 tbsp minced chives

Set a large pot of water over high heat to get ready for cooking the noodles.

In a measuring cup, mix together the marinade/dressing base by incorporating the soy sauce, olive oil, lime juice, garlic, ginger, honey and sesame oil. Whisk to combine. Put your steak in a zip lock bag and pour about half the marinade/dressing base over top Squeeze out the excess air, and seal the bag. Squish around the steak to make sure it is getting coated with the marinade. Set aside.

By now, the water should have boiled, add the soba noodles and cook according to the package directions.

While the noodles are cooking, grab the remaining dressing base, add the peanut butter and wasabi paste and whisk to combine. If the peanut butter is being a pain and not incorporating fully (like mine was,) just microwave the dressing for about 20-30 seconds until the mixture is smooth.

Once the noodles are cooked, drain them in a colander, and rinse under cold water until completely cool. Leave them to drain in the colander while you cook the steak.

Set a cast iron pan over medium high heat, and heat until very hot, Add the steak and cook for about 5-6 minutes on the first side, until browned and the sides of the steak are looking cooked. Flip and cook another 4-5 minutes or until cooked to your liking. I like mine pretty rare.

Remove to a board to rest for a moment.

Now pour the cooled and drained noodles into a large serving dish, add the sliced peppers and edamame beans. Toss with the dressing (you may not need all the dressing, use your discretion) and sprinkle the top with the chives and about half the black sesame seeds.

Slice up the steak and add it right to the top of the salad. Sprinkle with the remaining sesame seeds.

Serve immediately or put in the fridge for a super cold salad a little later.

Enjoy!

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