Korean · Lunch
Chilled Buckwheat Noodle Salad
Chilled buckwheat soba noodles tossed in a sesame-soy dressing with seared beef sirloin, cucumber ribbons, shredded carrot, and scallion, finished with toasted sesame seeds and a touch of gochugaru. Served cold as a refreshing Korean-style noodle salad with balanced sweet, savoury, and tangy notes.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
482Calories
41.8gProtein
15.8gFat
51.3gCarbs
8.9gSugar
3.6gFiber
1180mgSodium
62mgChol
5.1gSat Fat
670mgPotassium
60mgCalcium
3.8mgIron
1.4mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
low-cholesterol
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the beef sirloin into thin strips, julienne the cucumber and carrot, mince the garlic, grate the ginger, and thinly slice the scallion.
2
Sear
Heat 1 tsp sesame oil in a small skillet over high heat and sear the beef strips for 2 minutes, turning once, until browned and just cooked through.
3
Chill
Cook the soba noodles in boiling water for 4 minutes, drain, rinse under cold water, then chill in an ice bath for 10 minutes.
4
Whisk
In a small bowl, whisk together soy sauce, 2 tsp sesame oil, rice vinegar, sugar, gochugaru, garlic, and ginger until sugar dissolves.
5
Toss
Combine the chilled noodles, cucumber, carrot, and seared beef in a bowl and toss with dressing until evenly coated.
6
Plate
Pile the noodle salad onto a chilled plate, scatter with scallion and toasted sesame seeds, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 5.2 oz150g dry soba noodles
- 11 cucumber
- 11 carrot
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil, for the beef
- 4 tsp4 tsp sesame oil, for the dressing
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp toasted sesame seeds
- 1 clove1 clove garlic
- 1 tsp1 tsp fresh ginger
