Hoisin Beef & Edamame Noodles
A Japanese-Chinese fusion noodle dish: Japanese soba noodles and edamame with Chinese hoisin sauce.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 300 g | Soba noodles | |
| 6 tbsp | 90 ml | Lime juice (lemon can be used) |
| 6 tbsp | 90 ml | Hoisin sauce |
| 4 tbsp | 60 ml | Chile-garlic sauce |
| — | Soy sauce | |
| 2 tsp | 10 ml | Cornstarch |
| 4 tsp | 20 ml | Sesame oil |
| 400 g | Flank/minute steak, thinly sliced into strips | |
| 1 | Red bell pepper, cut into ribbons | |
| 300 g | Frozen edamame | |
| 1 tbsp | 15 ml | Fresh ginger, pressed |
| 1/2 cup | 120 ml | Fresh chopped cilantro |
Instructions
- Bring a large pot of water to a boil and cook the noodles for 6-8 minutes, then drain. (Tip: next time cook them at the end rather than the beginning.)
- In a bowl, mix the lime juice, hoisin sauce, chile-garlic sauce, soy sauce to taste, and the cornstarch.
- Heat the sesame oil in a large skillet over medium heat and cook the beef for about 3 minutes, stirring occasionally. Move the beef to a plate and add the bell pepper and edamame to the pan so they absorb the fat and juices from the beef. When the pepper softens, pour in the sauce from the bowl, add the ginger and stir for a few seconds. Return the beef and stir until it comes to a boil and thickens. Pull off the heat and add the noodles. Serve sprinkled with cilantro.
Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year. Freezing the flank steak for about 20 minutes will make it easier to thinly slice.