Asian food is one of my all-time favorite cuisines. It’s mostly healthy, light and easy to cook. I make a lot of dishes with rice, substituting brown rice for white rice, but I’ve also been experimenting with noodle dishes lately as well.
I love udon noodles, which are thick, buckwheat noodles, but I’ve also become a huge fan of udon’s lighter cousin, soba.
Soba noodles are also made out of buckwheat and resemble a thin spaghetti. Commonly found in Japanese cooking, soba noodles can be served cold with a dipping sauce or hot in a soup.
This treatment uses them in a stir-fry.
2 Tbsp sliced almonds
8 oz soba (Japanese-style noodles)
1 Tbsp plus 3 Tbsp vegetable oil
12 oz skirt or flank steak
freshly ground black pepper
2 scallions, whites and greens separated, chopped
4 medium garlic cloves, chopped
1 Tbsp grated peeled ginger
2 heads baby bok choy, quartered
1 medium carrot, peeled, thinly sliced on a diagonal
1 head broccoli, florets removed
3 Tbsp oyster sauce
3 Tbsp reduced-sodium soy sauce
3 Tbsp unseasoned rice vinegar
1 Tbsp toasted sesame oil
Preheat oven to 350° F. Spread out almonds on a small, rimmed baking sheet. Toast almonds, tossing occasionally, until golden-brown, about 8-10 minutes. Let cool and set aside.
Cook noodles in a large pot of boiling, salted water until al dente, stirring occasionally. Drain; rinse to cool and set aside.
Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice steak against the grain.
While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic and ginger. Stir until softened, about 1 minute. Add bok choy, broccoli and carrots. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
Whisk oyster sauce, soy sauce, vinegar, sesame oil and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
Nutritional Information: Calories Per Serving: 57, Fat: 22 g (4 g Saturated Fat), Cholesterol: 30 mg, Carbohydrates: 59 g, Fiber: 6 g, Sugar: 13 g, Protein: 34 g, Sodium: 1420 mg.
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