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.
- 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
- 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.
- Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
- 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.
- 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.
- Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.
- Main Dishes, Beef
- Other Asian