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Low-Allergen Buckwheat Soba Noodles

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Cooking Corner
Low-Allergen* Buckwheat Soba Noodles with Beef and Tomatoes

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Want dinner on the table in a hurry? Try this quick-to-fix recipe. You can substitute angel hair pasta or rice noodles in this dish.

Servings: 6
Yield: 10 cups (2.4L)

Ingredients

  • 12 oz (340g) flank steak, uncooked
  • 1/2 cup (120mL) teriyaki sauce
  • 1/2 cup (120mL) beef broth
  • 2 Tbs (30mL) soy sauce, low sodium
  • 1/2 tsp (2g) sugar
  • 12 oz (340g) soba noodles, uncooked
  • 1 tsp (5mL) sesame oil
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 4 (230g) tomatoes, (about 1/2 pound)

Directions

  • Trim fat from steak, and cut diagonally across grain into thin slices.
  • Place the steak and teriyaki sauce in a large zip-lock bag (or in a bowl with a cover). Toss well to coat and marinate in refrigerator 10 minutes.
  • In a jar or small bowl, mix together beef broth, soy sauce, and sugar, and set aside.
  • Cook noodles in rapidly boiling water until done. Drain noodles, and keep warm.
  • Remove steak from bag, discard the marinade. Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and green onions, and sauté 30 seconds. Add steak and stir fry just until steak loses its pink color (do not overcook). Remove steak from pan, and keep warm.
  • Add soy sauce mixture and tomatoes to skillet and stir well. Cover, reduce heat and simmer for 3 minutes. Stir in steak and cook just until thoroughly heated.
  • In a large bowl, combine beef mixture and noodles. Serve immediately.

Nutrition facts

Serving Size 1 serving
Calories 339
Calories from Fat 67 (20%)
% Daily Value**
Total Fat 7g (11%)
Saturated Fat 2.8g (14%)
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.9g
Cholesterol 29mg (10%)
Sodium 1,681mg (70%)
Potassium 555mg (16%)
Total Carbohydrate 50g (17%)
Dietary Fiber 0.9g (4%)
Sugars 4g
Sugar Alcohols 0g
Protein 22g (44%)

*Not a common allergen, but get tested if you suspect allergy

**Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.


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