Makes up to 4 servingsReady in Prep 10 min Cook 15 min
Ingredients
Sesame Ginger Dressing
1 clove garlic, minced
1 tsp. fresh ginger, minced
2 Tbsp. toasted sesame oil
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
6 oz. soba or udon noodles or spaghetti
500 g pkg. Marcangelo Korean Style BBQ Beef Short Ribs
1 small carrot, peeled julienned into 2” matchsticks
½ red pepper, thinly sliced
1 mini cucumber, cut into thin half moons
2 green onions, thinly sliced
1 Tbsp. toasted sesame seeds
Cooking Instructions
For the sesame ginger dressing, in a small bowl whisk together the garlic, ginger, toasted sesame oil, honey, soy sauce and rice vinegar. Set aside.
Cook the noodles in a large pot of boiling salted water according to package instructions, until tender but still firm (for soba and udon probably 3 to 4 minutes, for spaghetti probably 8 to 10). Drain and rinse well under lots of cold water to remove excess starch. Toss cold noodles with a drizzle of sesame oil to prevent sticking.
Preheat the BBQ to medium-high and lightly oil the grill with vegetable oil. Cook the Marcangelo Korean Style BBQ Beef Short Ribs for 4 to 5 minutes turning once with tongs.
When ready to serve, in a large serving bowl, toss together the chilled noodles with the chopped vegetables and the sesame ginger dressing stirring to coat evenly. Sprinkle noodles with toasted sesame seeds and serve with grilled short ribs.
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