Cold Beef-Soba Noodle Salad Recipe
Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minutes
Servings: 4
Description:
This refreshing Cold Beef-Soba Noodle Salad is perfect for a quick and satisfying meal, especially during the summer months. If you’re looking for a simple yet flavorful dish, this one is for you. It’s an ideal after-work recipe—prep it in the morning and come home to a delicious, no-fuss dinner that’s ready in just minutes. The savory beef, combined with crisp veggies and soba noodles, makes a satisfying meal that’s easy to prepare. Just remember, it needs some time to chill in the refrigerator before serving, so plan ahead for the best results.
Recipe Category: Lunch/Snacks
Keywords: Steak, Greens, Vegetable, Meat, Asian, Summer, Under 60 Minutes, Refrigerator, Stove Top
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti (or soba noodles) | 1 package (8 oz) |
| Green onions, sliced | 2 stalks |
| Garlic, minced | 1 clove |
| Low-sodium soy sauce | 4 tbsp |
| Hoisin sauce | 2 tbsp |
| Tomatoes, diced | 1 large |
| Cherry tomatoes, halved | 2 cups |
| Snow peas, trimmed | 1 cup |
| Fresh basil, chopped | 2 tbsp |
| Mesclun greens | 2 cups |
| Peanuts, chopped | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 507.4 kcal |
| Fat Content | 24.1 g |
| Saturated Fat | 6.4 g |
| Cholesterol | 38.8 mg |
| Sodium | 919.2 mg |
| Carbohydrates | 54.5 g |
| Fiber | 3 g |
| Sugars | 5.8 g |
| Protein | 23.3 g |
Instructions
-
Prepare the noodles:
Begin by heating a large pot of water over medium-high heat. Once it reaches a boil, add the soba noodles (or spaghetti) and cook them according to the package instructions. Drain and set aside. -
Cook the beef and vegetables:
While the noodles are cooking, heat the peanut and sesame oils in a large skillet over medium heat. Add the sliced green onions, minced garlic, and grated ginger. Sauté for about 2 minutes, or until the mixture becomes fragrant and the onions soften slightly. -
Add the beef:
Next, add the sliced beef to the skillet. Cook, stirring occasionally, for about 4 minutes, or until the meat reaches your preferred doneness (aim for medium). -
Add the sauces and vegetables:
Stir in the low-sodium soy sauce and hoisin sauce, followed by the diced tomatoes and snow peas. Continue cooking, stirring frequently, for another 5 minutes or until the vegetables begin to soften. -
Stir in fresh basil:
Once the vegetables are softened, remove the skillet from the heat and stir in the freshly chopped basil leaves. -
Combine noodles and beef mixture:
Drain the noodles and add them to the skillet with the beef mixture. Toss everything together until well combined. -
Chill and store:
Transfer the beef-noodle mixture into a covered container and refrigerate it until completely chilled. This step allows the flavors to meld together and ensures the salad is served cold. -
Serve:
To serve, divide the mesclun greens among four plates or bowls. Top with the chilled beef-noodle mixture, and garnish with chopped peanuts for added crunch and flavor.
Additional Tips:
- Make Ahead: This salad is perfect for prepping the night before or in the morning. The longer it chills, the more the flavors will develop.
- Substitute Proteins: If beef isn’t your preference, you can easily substitute it with chicken or tofu for a different flavor profile.
- Add More Veggies: Feel free to add other fresh veggies like bell peppers or cucumbers to enhance the texture and flavor of the salad.
Enjoy your refreshing, easy-to-make Cold Beef-Soba Noodle Salad, a perfect dish to keep you fueled on those busy summer days!
