The tender texture and mildly earthy flavor of soba (Japanese buckwheat noodles) make this lunch a keeper; it’s great at room temperature or warmed. You’ll find soba on the Asian foods aisle of most grocery stores (or at Amazon), but you can substitute whole-wheat spaghetti in a pinch. A little chile heat punches up the flavor in the glaze, but the standout is toasted sesame oil (also found on the Asian foods aisle), with its heady, fragrant nuttiness.
12 ounces 90% lean ground sirloin
1/3 cup whole-wheat breadcrumbs
1 large egg
1 garlic clove, grated
5/8 teaspoon kosher salt, divided
6 ounces uncooked soba noodles or whole-wheat spaghetti
1 tablespoon toasted sesame oil, divided
1 tablespoon rice vinegar, divided
2 cups thinly sliced red cabbage
1/2 cup chopped scallions
1/3 cup matchstick-cut carrots
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon honey
1 teaspoon Sriracha chili sauce
Added sugars 4g
Calcium 6% DV
Potassium 11% DV
How to Make It
Preheat oven to 400°F. Combine beef, breadcrumbs, egg, garlic, and 1/4 teaspoon salt in a large bowl; shape into 20 meatballs. Arrange meatballs on a rimmed baking sheet lined with parchment paper. Bake at 400°F until cooked through, 15 to 20 minutes.
Meanwhile, bring a saucepan of water to a boil over medium-high. Add noodles; cook until al dente, 4 to 6 minutes for soba. Drain and rinse with cold water; drain. Place noodles in a large bowl. Toss with 2 teaspoons oil, 1 1/2 teaspoons vinegar, and remaining 3/8 teaspoon salt. Add cabbage, scallions, and carrots; toss to combine.
Stir together soy sauce, honey, Sriracha, remaining 1 teaspoon oil, and remaining 1 1/2 teaspoons vinegar in a medium skillet. Cook over medium, stirring occasionally, until slightly thickened. Add meatballs; toss to coat. Serve with noodles.
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