Soba Noodle Salad
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
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.
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.