Korean · Lunch
Cold Noodles with Pear and Beef
Chewy soba noodles chilled and tossed with seared beef sirloin, crisp pear, cucumber, and a tangy soy-vinegar dressing with garlic and sesame oil. Served cold with a soft-boiled egg half, toasted sesame seeds, and scallion for a refreshing Korean summer noodle dish.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.2gProtein
19.5gFat
68.3gCarbs
14.2gSugar
5.9gFiber
1180mgSodium
93mgChol
5.6gSat Fat
820mgPotassium
90mgCalcium
4.8mgIron
2.1mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef sirloin thinly against the grain, julienne cucumber, slice pear, mince garlic, and slice scallion. Bring water to a boil.
2
Boil
Cook egg 6.5 minutes until soft-boiled, transfer to ice water, peel, and halve. In same pot, boil soba noodles 4 to 5 minutes until tender, drain, and chill under cold running water.
3
Sear
Heat vegetable oil in skillet over high heat, sear beef 45 to 60 seconds per side until browned, working in single layer.
4
Plate
Whisk soy sauce, rice vinegar, sesame oil, sugar, and garlic until sugar dissolves. Pile noodles in cold bowl, top with beef, pear, cucumber, egg, dressing, scallion, sesame seeds, and ice cubes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin
- 5.2 oz150g dry soba noodles
- 11 pear (about 60g)
- 11 cucumber (about 50g)
- 22 eggs, soft-boiled and halved
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 3 tsp3 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp vegetable oil
- a pinch of salt
- ice cubes for chilling
