Buckwheat Soba with Slivered Flank Steak, Green Onions, and Orange Zest

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Buckwheat soba, or Japanese buckwheat noodles, pair beautifully with slivers of beef, rounds of green onion, and a hint of orange. If you can’t find soba, purchase any thin wheat-based noodle. This salad is best served at room temperature.

Ingredients

Steps

1. Fill an 8-quart stockpot three-quarters full of water, cover, and bring to a boil. In a large bowl, combine the soy sauce, vinegar, sesame oil, sugar, and orange zest. Stir to combine and dissolve the sugar, then set aside.
2. Add the salt to the boiling water and cook the noodles until cooked through but still slightly chewy, 6 to 7 minutes. They shouldn’t be mushy, but if they have a crunchy, raw center, cook for 1 to 2 minutes longer, and taste again.
3. Drain off about 1 quart of the pasta water, then add about 1 quart of ice cold water to the pot, stir the noodles, then immediately drain the noodles thoroughly in a colander. Add the noodles to the soy dressing and toss well. Add the green onions, carrots, and flank steak. Toss to combine. Taste and adjust the seasoning. Serve immediately.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.