Looking for a quick, healthy, and satisfying weeknight dinner or workday lunch? These steak noodle bowls are bursting with crunchy sugar snap peas and cucumbers then finished with a zippy miso-lime dressing. All this goodness in under 30 minutes.
For the miso lime dressing:
- 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
- 1/2 clove garlic, thinly sliced
- 1/4 cup lime juice
- 2 tablespoons water
- 1 tablespoon red, white, or yellow miso
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dark brown sugar
- 1/3 cup olive oil
- 1/2 teaspoon toasted sesame oil
For the salad:
- 1 pound flank steak
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces wide rice noodles
- 8 ounces sugar snap peas
- 3 cups packed (4 ounces) baby spinach
- 2 Persian cucumbers
- 1/2 cup packed mint leaves, torn or snipped, plus more for garnish
- 1/2 cup packed cilantro leaves, torn or snipped, plus more for garnish
- sesame seeds, for garnish
1 Make the dressing: In a blender or the bowl of a food processor pulse the ginger and garlic until finely chopped. Add the lime juice, water, miso, soy sauce, brown sugar, olive oil, and sesame oil. Blend or process until smooth.
2 Cook the steak: Pat the steak dry and sprinkle with salt and pepper on both sides. In a cast-iron or non-stick skillet over medium-high heat, heat the oil. Add the steak and cook for 3 minutes, or until browned. Turn over and cook on the other side for 3 to 4 minutes, or until an instant-read thermometer inserted into the center of the steak registers 135ºF for medium-rare.
Set aside and let rest for at least 5 minutes while you prepare the noodles. (The temperature will rise a few degrees as the steak rests.) Cut across the grain into thin slices.
3 Trim the snap peas: Remove and discard the stem end and string from each of the snap pea pods. (Note, if you don’t mind the strings, you can skip this step.)
4 Cook the noodles and snap peas, and wilt the spinach: Bring a large pot of salted water to a boil. Remove the pot from the heat and add the noodles and snap peas. Cover the pot and let sit for 3 minutes. With a slotted spoon, transfer the snap peas (they will float on top of the noodles) to a colander and rinse under cold running water. Drain well and transfer to a large bowl.
Cover the pot again and let the noodles soak for another 4 to 5 minutes. (See package directions for precise amount of total time for the noodle brand you are using.) Stir in the spinach leaves, which will immediately wilt a little. Drain the noodles and spinach in a colander, rinse under cold water and drain again. Transfer to the bowl with the snap peas.
5 Assemble and serve the salad: Add the cucumbers, mint, cilantro, and sliced steak to the bowl with the noodles. Toss to combine. Taste and add more salt, if you like. Divide among four bowls and sprinkle each with more mint, cilantro, and sesame seeds.