Photo of Warm beef and soba noodle salad by WW

Warm beef and soba noodle salad

5 - 10
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This beef and noodle salad is scrumptious, healthy, simple and, at only 3.05$ a serve, absolutely wallet-friendly



2 medium


2 medium

Soba noodles 100% buckwheat

200 g, dried

Lean beef rump steak

440 g, (Buy 550g), fat trimmed, sliced

Fresh ginger

1 tbs, finely grated


2 clove(s), crushed

Sesame oil

2 tsp

Green shallot(s)

4 individual, sliced

Soy sauce

¼ cup(s), (60ml)


1 tbs

Sesame seeds

2 tsp, toasted

Fresh coriander

1 tsp, leaves, to serve


  1. Use a julienne peeler to peel the zucchini and carrot into long strips. Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Drain and return to the saucepan.
  2. Meanwhile, combine the steak with the ginger, garlic and sesame oil. Heat a large non-stick wok over high heat. Cook the steak in two batches for 3-4 minutes or until browned. Set aside. Add the shallot to the wok and stir-fry 1 minute. Return the steak mixture to the wok with the soy sauce, honey and noodles. Stir-fry for 1 minute or until heated through.
  3. Reserve ½ cup of zucchini and carrot mixture. Add the remaining zucchini and carrot to the wok with the beef mixture. Stir-fry for 1 minute or until slightly wilted. Divide among serving bowls and top with the reserved zucchini and carrot and the sesame seeds and coriander.


SERVING SUGGESTION: salad made of 2 sliced Lebanese cucumbers and 1 sliced green capsicum drizzled with 1 tablespoon of white wine vinegar.