Asian Noodle Bowls with Steak and Snow Peas Source: Everyday Food, November 2008 Serving Size : 4 Ingredients Coarse salt and ground pepper 1 package soba - (8.8 ounces) (Japanese buckwheat noodles) 1 1/2 pounds skirt steak - cut in half or thirds if too large to fit in skillet 1 pound snow peas - stem ends removed 2 tablespoons soy sauce 1/4 cup unsalted peanuts - chopped In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve. Per Serving (excluding unknown items): 405 Calories; 22g Fat (50.2% calories from fat); 39g Protein; 11g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 638mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1 1/2 Fat. NOTES : Budget-savvy skirt steak is the star of this fast meal.
~*~ ~*~ The measure of a person is not on how well he prepares for everything to go right; but how gracefully he stands up and moves on when everything goes wrong. ~ Unknown
