Ingredients
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1 (8.8-ounce) package Soba Noodles
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1 tablespoon finely chopped Ginger
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1 small Garlic
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½ teaspoon Kosher Salt
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2 tablespoons toasted Sesame Oil
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2 tablespoons White Miso
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4 teaspoons fresh Lemon Juice
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½ teaspoon Sugar
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3 cups thinly sliced red or green Cabbage
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10 to 12 ounces nextover’d Pan-Seared Steak
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½ cup chopped fresh Cilantro
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4 large Radishes
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2 large Scallions
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¼ cup toasted salted Pumpkin Seeds
Directions
Don’t let a lack of (or disdain for) cabbage and/or radishes keep you from making this simple dinner. You can really use any thinly sliced crunchy vegetable: kale, snow or snap peas, even celery. All combined vegetables should add up to about 4 cups.
Steps
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1
Done
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Cook the soba noodles according to the package directions. |
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2
Done
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Meanwhile, mound the ginger, garlic, and salt on a cutting board. Give the garlic and ginger a rough chop, then use the flat side of the knife to smush it all together. Continue chopping and smushing until a paste forms. Transfer the paste to a large mixing bowl. Add the sesame oil, miso paste, lemon juice, sugar, and 1 tablespoon warm water; whisk to combine. |
|
3
Done
|
Drain the noodles, rinse with cold water, and add to the miso mixture; taste and adjust the salt if you like. Add the cabbage, steak, cilantro, radishes, and scallions; toss to combine. Top with the pepitas and sprinkle with more cilantro. |
