Soba Noodle Salad with Flank Steak
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 191.8
- Total Fat: 7.6 g
- Cholesterol: 37.8 mg
- Sodium: 452.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.0 g
- Protein: 17.9 g
View full nutritional breakdown of Soba Noodle Salad with Flank Steak calories by ingredient
Number of Servings: 6
Ingredients
-
4 oz soba noodles
1 lb flank steak
1 cup Napa cabbage, shredded
1 cup carrots, shredded
1 cup fresh bean sprouts
1/4 cup cilantro, chopped
3 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tsp fresh ginger, minced
1 tbsp agave nectar
2 tsp sesame oil
1/2 tbsp sesame seeds, toasted
Directions
Yields 6, 1 cup servings.
Cook noodles according to package directions.
Slice steak across the grain into strips about 1/4 inch thick by 2 inches long. Heat saute pan over med-hi heat and cook for 5-6 minutes or until no longer pink in the middle. Set aside.
In a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro. Add steak strips.
Prepare dressing in a small bowl. Whisk and pour over steak and toss gently. Refrigerate 2 hours before serving. Can be kept in refrigerator for up to 4 days.
Number of Servings: 6
Recipe submitted by SparkPeople user ICOOKCLEAN.
Cook noodles according to package directions.
Slice steak across the grain into strips about 1/4 inch thick by 2 inches long. Heat saute pan over med-hi heat and cook for 5-6 minutes or until no longer pink in the middle. Set aside.
In a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro. Add steak strips.
Prepare dressing in a small bowl. Whisk and pour over steak and toss gently. Refrigerate 2 hours before serving. Can be kept in refrigerator for up to 4 days.
Number of Servings: 6
Recipe submitted by SparkPeople user ICOOKCLEAN.