Japanese-inspired beef & noodle salad
Discover a fusion of flavors in this Japanese-inspired beef & noodle salad. Tender beef slices paired with chewy noodles, fresh vegetables, and a savory dressing create a culinary masterpiece.
Ingredients:
- 3 tablespoons canola oil, divided
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, grated
- 4 scallions, sliced, greens and whites separated, divided
- 1 serrano pepper, thinly sliced
- 4 cups low-sodium no-chicken broth (see Tip)
- 2 tablespoons reduced-sodium tamari or soy sauce (see Tip)
- 2 heads baby bok choy, thinly sliced
- 140g sliced shiitake mushroom caps
- ¼ teaspoon salt
- 230g buckwheat soba or udon noodles
- 1 (400g) package extra-firm tofu, drained and cut into bite-size cubes
- Fresh cilantro for garnish
Instructions:
- Begin by boiling water in a medium-sized saucepan.
- In a big saucepan, heat 1 tablespoon of canola oil over medium heat. Add sesame oil, ginger, garlic, scallion whites, and serrano pepper. Cook until the aroma comes out, which should take about 1 minute. Then, add broth and tamari or soy sauce and let it boil. Cover and let it simmer while you prepare the vegetables and noodles.
- In a large skillet or flat-bottom wok, set the heat to high and heat the remaining 2 tablespoons of canola oil. Put in the bok choy and shiitake mushrooms and cook them until they turn nicely browned, stirring occasionally. It should take about 8 minutes. Season with salt and then remove from the heat.
- Follow the package instructions to cook the noodles in the boiling water. Once ready, drain the noodles and distribute them among 4 serving bowls. Arrange the vegetables and tofu on top and pour over the hot broth. Finish up with scallion greens and, if desired, garnish with cilantro.
Summary:
- Calories: 274 kcal
- Fat: 28 g
- Protein: 4 g
- Carbs: 2 g
- Potassium: 154 mg
- Magnesium: 30 mg