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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Soba Noodles with Beef and Snow Peas


    Soba is a Japanese classic. These noodles were originally made with pure buckwheat, which is naturally gluten-free. These days, you can still find pure buckwheat soba noodles at many Asian grocers, or online.

    This version marries gluten-free pure buckwheat noodles, steak, snow peas, and a few other simple ingredients to deliver dish that pays homage to soba's traditional roots.

    Photo: CC--Smitten with KittensIngredients:

    • 1 package (8.8 ounces) soba (Japanese buckwheat noodles)
    • 1 pound skirt steak, cut to fit in skillet
    • 1 pound snow peas, stem ends removed
    • 2 large shallots, thinly sliced and separated into rings
    • 6 garlic cloves, coarsely chopped
    • 2 scallions, finely chopped
    • 1/4 cup chopped cilantro
    • 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
    • Kosher salt and ground pepper
    • 1 teaspoon honey
    • 2 tablespoons gluten-free soy sauce

    NOTE: Cook steak rare to medium-rare for this dish. Do not cook steak beyond medium-rare.

    Directions:
    Add 1 teaspoon of salt to a pot of boiling water.

    Add noodles and cook until al dente. Rinse in cold water, drain, and set aside.

    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 pan juices in skillet.

    Add garlic, shallot, and toss with juices, cook bout 1 minute.

    Add soy sauce, lime zest, lime juice, honey, and 2 tablespoons water, as needed. Cook another minute, stirring well.

    Add snow peas to skillet, and cook on medium-high heat, tossing occasionally, until tender, but crisp, 2 to 3 minutes.

    Add noodles. Cook until warmed through, about 20 seconds. Transfer to serving bowls.

    Slice steak and arrange over the top of the noodles, and add any pan juices. Top with cilantro, and serve.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


Jefferson Adams
Celiac.com 12/10/2013 - I love quick easy stir-fry dishes that use fresh meat and vegetables to deliver big flavor and a tasty meal.
This version uses skirt steak, mushroom, sweet red pepper and Chinese broccoli or greens to do the trick.
Ingredients:
1 pound skirt steak, thinly sliced crosswise 1 tablespoon cornstarch 1 teaspoon vegetable oil 1 bunch of Chinese...


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