Hoisin Beef & Edamame Noodles
Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.
4 servings, about 2 cups each
- 8ounces soba noodles or whole-wheat spaghetti
- 3tablespoons lime juice
- 3tablespoons hoisin sauce
- 1teaspoons chile-garlic sauce
- 1teaspoon cornstarch
- 2teaspoons toasted sesame oil
- 8ounces flank steak trimmed of fat, thinly sliced
- 1red bell pepper thinly sliced
- 110-ounce package frozen shelled edamame (about 2 cups), thawed
- 1tablespoon minced fresh ginger
- 1/2cup 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.
If you have a little extra time, put the beef in the freezer for about 20 minutes to help make it easier to slice thinly.
Per serving (recipe makes 4 servings, about 2 cups each)
|Mono Saturated Fat||2g|