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Easy Hoisin Beef and Edamame Noodle Recipe

Fast & Easy Dinner: Hoisin Beef and Edamame Noodles

When I hear the words "stir-fry," I normally think of a protein/vegetable dish that's served over rice. However, this recipe demonstrates that a stir-fry can also incorporate noodles. Chopped red pepper, snappy edamame, and strips of flank steak are flash-cooked in a large pan. A hoisin, chili, and garlic sauce seasons the dish, while the last-minute addition of minced ginger and chopped cilantro provides an aromatic freshness. Check out this uncomplicated but exciting recipe after the break.

Hoisin Beef and Edamame Noodles

Hoisin Beef and Edamame Noodles

Easy Hoisin Beef and Edamame Noodle Recipe 2010-02-22 13:42:30

Ingredients

8 ounces soba noodles or whole-wheat spaghetti
3 tablespoons lime juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
8 ounces flank steak, trimmed of fat, thinly sliced
1 red bell pepper, thinly sliced
1 10-ounce package frozen shelled edamame, (about 2 cups), thawed
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro

Directions

  1. Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6 to 8 minutes or according to package directions. Drain.
  2. Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
  3. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer the steak to a plate using tongs.
  4. Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices.
  5. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.

Serves 4.

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