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Under 30 Minutes

Asian Noodle Bowls with Steak and Snow Peas

Budget-savvy skirt steak is the star of this fast meal.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Noodle Bowls with Steak and Snow Peas

Source: Everyday Food, November 2008


  • Coarse salt and ground pepper
  • 1 package (8.8 ounces) soba (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


  1. In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.

  2. 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).

  3. 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.


The TV show adds 1 tablespoon white miso; 2 scallions, thinly sliced, for garnish; 1/4 cup cilantro leaves, for garnish

Cook's Note

For maximum tenderness, avoid cooking steak beyond medium-rare. Find soba noodles in the Asian-foods aisle.

Reviews (8)

  • britt2911 17 May, 2011

    Following the recipe exactly as published will turn out a bland and very boring dish. Meat definitely needs to be marinated or spiced. Would have added ginger, red pepper or other asian spices to make it enjoyable. Won't make again.

  • alexandrakloepfer 10 Jul, 2010

    Easy and yummy with modifications. I seasoned the meat with powdered ginger and added more soy sauce and water to the noodles, in addition to crushed red pepper flakes. Yum. And we dipped the beef in sriracha. Didn't miss take out!

  • IzzysMommy 20 May, 2009

    Instead of soy sauce, I used a peanut sauce...Yummy!

  • katnewton 20 Jan, 2009

    Cindyrella47: I bought white miso (it comes in a paste) at a whole foods/natural foods store in my area. It's a little expensive, but since it's already fermented it lasts virtually forever in your fridge.

  • cindyrella47 18 Jan, 2009

    love the receipe but can't find where to buy Miso? Tried 5 stores in my area to no avail! I know it is a highly flavored fermented bean curd and would like to make the receipe again using the Miso. My family and I loved it. This makes enough for at least 6 people! Our family of 4 adults is having it again tonight for leftovers are plentiful! Love it without the Miso want to try with Miso!

  • mei_mei 16 Jan, 2009

    carmi - did you maybe cook them for too long? they cook fairly quickly, so next time maybe just try watching them

  • Carmichaelcarol 16 Jan, 2009

    I've tried making Soba noodles in the past and they fell apart. Is there a secret to handling them?

  • ariellelov3 16 Jan, 2009

    yum, such a simple great recipe. but what are the calories for one serving of this?

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