Beef Soba Noodles With Spinach And Coconut-Curry Vinaigrette

  1. Place beef in freezer.
  2. Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; drain well.
  3. Combine 1/4 teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
  4. Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well.
  5. Heat a large, heavy skillet over high heat. Cut beef across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef to pan; saute 2 minutes or until done. Add beef to pasta mixture; toss well. Sprinkle with sesame seeds.
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boneless sirloin steak, kosher salt, noodles, bok choy, light coconut milk, lime juice, lower, rice vinegar, honey, freshly ground black pepper, peanut oil, fresh ginger, garlic, curry powder, sesame seeds

Taken from www.myrecipes.com/recipe/coconut-curry-beef-soba-noodles (may not work)

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