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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.9
  • Total Fat: 8.4 g
  • Cholesterol: 37.8 mg
  • Sodium: 623.6 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 20.5 g

View full nutritional breakdown of Soba Noodle Salad calories by ingredient
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Soba Noodle Salad

Submitted by: MERRYCHEF

Introduction

This is a delicious salad. Great to use leftover steak with. Very clean taste that lingers. This is a delicious salad. Great to use leftover steak with. Very clean taste that lingers.
Number of Servings: 6

Ingredients

    4 oz soba noodles (buckwheat noodles)
    1 lb flank steak
    2 tsp olive oil
    1 cup Napa cabbage, shredded (I prefer Taiwan cabbage)
    1 carrots, shredded
    1 cup fresh bean sprouts
    1/4 cup cilantro, chopped

    Dressing
    3 Tbsp low sodium soy sauce
    1 tbsp rice wine vinegar
    1 tsp fresh ginger, minced
    1/2 tsp truvia ( or 1 packet)
    2 tsp sesame oil
    1/2 tbsp sesame seeds

Directions

1. Cook noodles according to package directions.
2. Slice steak across the grain into strips (about 1/4 inch by 2 inches long.) Heat oil in skillet over medium high heat and cook for 5 to 6 minutes or until no longer pink in the middle; crain and set aside. (you can also use cooked steak leftover from barbecue - yum!)
3. In a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro: add steak strips.
4. Prepare dressing: In a small bowl, whisk together all dressing ingredients: pour over steak and toss gently. Let steak cool and for best flavor, refrigerate for 2 to 3 hours before serving. Salad can stay refrigerated for up to 4 days.
Serves 6 1 cup servings Enjoy!

Serving Size: Serves 6 (one cup portions)

Number of Servings: 6

Recipe submitted by SparkPeople user MERRYCHEF.






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