Noodle Bowls with Steak and Snow Peas

Total prep/cook time: ~25 min. Serves 4.

Ingredients:

• 8 oz whole wheat spaghetti (about 1/2 a package)
• 1 lb skirt steak, cut in half or thirds if too large to fit in skillet 
• 8 oz snow peas, stem ends removed
• 2 tbsp low-sodium soy sauce
• 1/4 cup unsalted peanuts, chopped
• Ground pepper to taste

Directions:

1. In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
2. Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2-6 min per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
3. Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2-3 min. Add noodles, soy sauce, and 2 tbsp water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts and serve.

Did you know?

Sodium sneaks its way into our diets in many forms of processed food. Soy sauce can add a lot of flavor but it can also add a ton of salt. Traditional soy sauce has about 1100 mg of sodium per tablespoon (give or take) - that’s the equivalent of a half teaspoon of salt. Fortunately, there is almost no difference in flavor between lower-sodium soy sauce and traditional soy sauce. There is, however, half the amount of sodium in low salt versions, making it a much better choice for flavoring your Asian-inspired dishes!

Nutrition Information (per 1 serving):

Total calories: 487 cal
Total fat: 15 g

Saturated fat: 4 g

Sodium: 389 mg

Total carbs: 48 g

Dietary fiber: 7 g

Protein: 39 g