Description
A delightful fusion of savory marinated ribeye steak and a refreshing noodle salad, perfect for any occasion.
Ingredients
Scale
- 2 ribeye steaks
- 4 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 200 grams noodles (your choice)
- 1 cup mixed salad greens
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Optional: sesame seeds, scallions, or baked tofu for added texture
Instructions
- In a bowl, mix together the miso paste, soy sauce, and mirin to create a marinade. Add the ribeye steaks, ensuring they are well-coated, and let marinate for at least 30 minutes.
- Cook the noodles according to package instructions, then rinse them under cold water to stop the cooking process and cool them down. Drain well.
- In a large bowl, combine the cooked noodles, mixed salad greens, julienned cucumber, and julienned carrot. Toss to combine.
- In a small bowl, whisk together the sesame oil and rice vinegar. Drizzle this dressing over the noodle salad and toss gently to coat.
- Heat a grill or skillet over medium-high heat. Remove the steaks from the marinade and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
- Once cooked, let the steaks rest for a few minutes before slicing against the grain.
- Serve the sliced steak over the prepared noodle salad, garnishing with optional sesame seeds or chopped scallions if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Components can be frozen separately.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg