Steak and Soba Noodle Bowls with Snow Peas
Steak and Soba Noodle Bowls with Snow Peas

What is it about having your own individual little bowl of noodles with lots of stuff in it that's so appealing? Seriously, I've made this for dinner three times in the last three weeks and I think I like it more every time. And it's not just the deliciousness factor that makes it so appealing, but the fact that you can whip up the whole thing in less than 30 minutes too, which makes it perfect for hectic weeknights! And we seem to be having a lot of those around here lately!

Don't mean to sound whiny 'cause it's all basically good stuff, but in the last few weeks I've been pulled in so many directions--my daughter's hockey, my musical theater writing, keeping up with this blog and other general family stuff that getting regular meals on the table has often been leaving me frazzled. But no matter how crazed I feel pre-soba noodle bowl, I'm always calm and relaxed after the first bite!

That's because each bite is full of the goodness of seared steak, crisp snow pea pods, crunchy peanuts, the tang of scallions and chewy noodles with a little hint of soy sauce livening things up. It's utterly comforting and so satisfyingly non-sharable--perfect for grumpy folks like me!!

Steak and Soba Noodle Bowls with Snow Peas

Makes 4 servings

Prep Time: Under 30 minutes


  • Kosher salt and black pepper

  • One 8.8 ounce package of soba noodles

  • 1 1/2 pounds skirt or flank steak

  • 1 pound snow peas, stems removed

  • 2 tablespoons soy sauce

  • 2 tablespoons water

  • 2-3 scallions, sliced thinly

  • 1/4 cup unsalted peanuts, chopped (optional)

  • Crushed red pepper flakes for added spiciness (optional)

The Recipe

1.  Bring a pot of salted water to boil and cook the noodles until al dente, according the package directions. Drain and set aside.

2.  Heat a large skillet over medium high heat. Season the steak with salt and pepper and cut it into 2 or 3 pieces if it won't fit as is in the pan. Cook the meat, only turning once for 6-7 minutes per side for medium well (cook less if you like it rare). When steak is done, transfer to a cutting board and loosely tent with foil.

3.  Into the same skillet, add the snow peas. Toss with the juices in the pan and cook over medium-high seat, letting the peas sear a bit for 3-4 minutes. Add in the noodles, soy sauce and water. Cook for a minute or two, until everything is heated through. Divide among the bowls. Slice the steak thinly on the diagonal and place on top of the noodles and vegetables. Top with the chopped peanuts if desired. Serve immediately.

Note:  Recipe adapted from Martha Stewart.

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