We’ve had stretch of hot and humid weather and it’s left us craving cool and easy dishes to serve to our family and friends. It’s easy enough to fire up the barbecue and serve with an easy side serving of vegetables. But if you’re looking for a twist on a pasta salad, this Asian dish may inspire you!
Soba Noodles are easy and fast to make. The popular Japanese noodle is usually made with buckwheat flour and cook up really fast! The noodles look like short versions of spaghetti and when you purchase them, you’ll find they are portioned out and neatly packaged. They are often found served with a dipping sauce or in a broth and nori (seaweed). They make an ideal side dish as you can cook it ahead of time and have it ready when you’re main dish comes off the grill. Bonus… I can tell you my kids love it!
As for the steak, I tend to use flank steak or top sirloin cuts if we’re feeding four. This marinade has a subtle hints of Asian flavours without being overwhelming. When your steak is grilled to your liking (I like it medium rare), cut into thin strips and serve with your noodle salad. I also prefer using Beretta Farms organic meats (beef, chicken and pork—you gotta try their honey garlic sausages too! So good!)
ASIAN GRILLED STEAK MARINADE (for one average size flank steak or top sirloin steak)
Ingredients:
- 6 tbsp low-sodium soy sauce
- 1/2 tsp minced garlic* from jar (or 1 fresh clove minced)
- 1 tsp sesame oil
- 1 tsp Sriracha hot sauce (or adjust to taste)
- 1 tsp sugar
- 1 tsp ginger, freshly grated
Mix all ingredients in bowl. Pour marinade onto steak and store in fridge for a minimum of 2 hours (up to 24 hours). When ready to grill, remove from fridge 1/2 hour before barbecuing. Grill according to BBQ directions provided by your manufacturer. Slice thinly to accompany soba noodle salad.
NOTE: I tend to use minced garlic packed in oil from a jar. The flavour is a little richer and gives more bang but you only need very little!
SOBA NOODLE SALAD
One portion is great for two people as a side dish.
Ingredients:
- 1 soba noodle portion
- 1 tsp sesame oil
- 1/2 cup thinly sliced/matchstick cut mixed vegetables of choice (red peppers, carrots, celery, mushrooms)
- 1 sheet of nori (or nori sprinkles)
- 1/4 cup soba noodle dipping sauce*
Method:
Cook soba noodles according to package in a pot of boiling water – watch carefully as they generally cook within 5 minutes! Include vegetables while cooking. Drain and run cool water over cooked noodles and vegetables. Immediately toss with sesame oil to avoid sticking. Set Aside.
To assemble, place noodles on serving dish. Sprinkle nori over top of noodles. Place already grilled and sliced steak on side. Serve with a small dipping bowl of soba noodle dipping sauce. Serve at room temperature or you can also serve cold.
NOTE: Soba Noodles and the dipping sauce can often be found in the Asian product aisle in your grocery store. If not, you can also find it at T&T Asian Supermarkets or any asian markets. The dipping sauce can also easily be made at home…
MENTSUYU (soba noodle dipping sauce—also used as a tempura dipping sauce)
- 1/2 cup low sodium soy sauce
- 1/2 cup Mirin (a sweet rice wine used for cooking)
- 1/4 sake
- 1/4 cup dried bonito flakes
Instructions:
Place all ingredients into a small pot and let it reach boil. Remove from heat and cool to room temperature. Strain bonito flakes and pour into dipping bowls. Serve.
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