Soba salad with bulgogi and vegies

(serves 2)

I have discovered in the last 4 weeks that I am terrible at health kicks. Not so bad on the exercise front, but rather weak on the eating front. This is no surprise to me really (or anyone who knows me I guess), for despite my great love for salads and healthy nutritious food, unfortunately i also love a muffin, or chocolate, or cookie here and there and it is very hard to say no to eating out! *sigh*
Anyhow, this salad was put together after a not-so-great week of eating out and eating too much ~ not even super unhealthy, except for one night of a copious amount of peking duck and one night of all-you-can-eat pizza and pasta! 
Having soba noodles always makes me feel a bit better; light, quick, easy, not oily and can throw together a simple stir-fry or even have with raw vegies! I'm sure this helped to detox the rest of the week out :P If not, it was a deliciously simple dinner nonetheless~!

Prep time: 30 min

Cooking time: 20 min

Ingredients:

200g beef, thinly sliced, marinated in bulgogi sauce (garlic, soy, sesame)

2 bunches choy sum (300g)

1 red capsicum

100g canned corn

1 clove garlic

canola or vegetable oil

soy sauce

2x100g soba noodles

30mL soba sauce

2 tsp shallots finely chopped

Method:

1. Marinate the beef in garlic, soy sauce and sesame oil (according to the recipe) for at least 20min, preferably overnight (or have stored in the freezer!)

2. Wash the choy sum in cold water and break/chop into thirds.

3. Cut the capsicum into thin strips, finely dice the garlic and drain the corn.

4. Heat the wok to medium-high heat, add in 1/2 T oil, then add in the capsicum and stir-fry for 3-4min until just soft. Add in the choy sum and toss for 2 min. Add in a dash of soy sauce then continue to stir for another 2-3min until the choy sum is soft. Remove and wash the wok.

5. Heat the wok on high heat, then add in 1/2 T oil. Add in the garlic and the meat and stir-fry for 3-4 minutes until the meat is cooked, then toss the choy sum and capsicum back in to warm.

6. In a pot of boiling water, cook the soba noodles for 3 min, then drain and rinse in cold water. Pinch a few strands (approx 10), and gently fold and twist and place onto a plate then repeat.

NB. This is mostly for presentation, but also helps with grabbing a bunch with the chopsticks, dipping and eating!

7. Serve the beef and vegetables on top, and the soba sauce on the side with the shallots for extra oomph!