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Asian Noodle Bowls with Steak and Snow Peas


Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2008


  • 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
  • Coarse salt and ground pepper


  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.


You can add 1 tablespoon white miso; 2 scallions, thinly sliced, for garnish; 1/4 cup cilantro leaves, for garnish.

Cook's Notes

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

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