345
calories per serving
Total
time 25 minutes
Makes 4 Main-Dish Servings
4 oz. rice
noodles
2 Tbsp.
rice vinegar
2 Tbsp.
olive oil
½ lb. flank
steak
Kosher salt
and pepper
4 oz.
shiitake mushrooms, stems removed, caps sliced
4 oz. snow
peas, thinly sliced lengthwise
2 garlic
cloves, finely chopped
1 red
chile, thinly sliced
1 Tbsp.
finely chopped fresh ginger
½ cup fresh
cilantro
1.
Cook noodles according
to package directions. Drain and rinse under cold water to cool; transfer to
large bowl and toss with vinegar.
2.
In large skillet on
medium-high, heat 1 tablespoon oil. Season steak with ¼ teaspoon kosher salt
and ¼ teaspoon freshly ground black pepper, and cook to desired doneness, 3 to
5 minutes per side for medium-rare. Transfer to cutting board, and let rest 5
minutes before slicing.
3.
Wipe out skillet and
heat remaining tablespoon oil over medium-high heat. Add mushrooms and cook 3
minutes, tossing. Add snow peas, garlic, chile, ginger, ¼ teaspoon kosher salt,
and ¼ teaspoon pepper; cook 2 to 3 minutes, or until snow peas are tender,
tossing.
4.
Toss cooked noodles
with vegetables, cilantro, and steak.
Each
serving about 25 g
protein, 33 g carbohydrate, 12 g total fat (4 g saturated), 2 g fiber, 38 mg
cholesterol, 296 mg sodium.
