Soba-Edamame Salad with Flank Steak

You can substitute whole wheat spaghetti for soba, if desired.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 2  quarts water
• 12  ounces  uncooked soba (buckwheat noodles)
• 2  cups  frozen shelled edamame (green soybeans), thawed
• 2  cups  thinly sliced Basic Grilled Flank Steak (about 8 ounces)
• 1  cup  (2-inch) julienne-cut red bell pepper
• 1  cup  shredded carrot
• 1  cup  (1-inch) slices green onions
• 1/4  cup  rice vinegar
• 2  tablespoons  canola oil
• 1  tablespoon  low-sodium soy sauce
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  chili garlic sauce (such as Lee Kum Kee)
• 1/4  teaspoon  salt

Preparation

Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water; drain. Place soba mixture in a large bowl. Add Basic Grilled Flank Steak, bell pepper, carrot, and onions; toss well to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.

Nutritional Information

Calories:

389 (25% from fat)

Fat:

10.8g (sat 1.6g,mono 4.2g,poly 2.4g)

Protein:

22.8g

Carbohydrate:

48.3g

Fiber:

5.4g

Cholesterol:

20mg

Iron:

4.5mg

Sodium:

417mg

Calcium:

60mg