Express soba noodles with sesame beef, warm cucumber and quick tahini-lime cream

Instructions

1. 1

   1. Bring a medium pot of water to a boil. Cook the soba noodles according to the package, usually 4 to 5 minutes. Drain, rinse briefly under cold water to stop the cooking, and toss with 1 teaspoon (5 ml) toasted sesame oil so they do not stick.

2. 2

   2. Meanwhile, in a bowl combine the beef with 2 tablespoons (30 ml) soy sauce, the honey, grated ginger, minced garlic, and black pepper. Let it rest for 5 minutes while you prepare the rest.

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   3. In another bowl, make the quick cream by mixing the tahini, lime juice, lime zest, 1 tablespoon (15 ml) soy sauce, and water until smooth. If it feels too thick, add 1 extra tablespoon of water.

4. 4

   4. Heat a large skillet or wok over medium-high heat for 1 to 2 minutes. If you prefer to use the oven to keep the first batch warm, preheat it to 200 °F / 95 °C. Add the olive oil and the remaining toasted sesame oil.

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   5. Stir-fry the red onion for 1 minute. Add the cucumber and cook 1 minute more, just enough to warm it slightly while keeping its crunch. Transfer both to a plate.

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   6. In the same skillet, add the beef with its marinade and cook for 2 to 3 minutes, stirring, until browned and just cooked through.

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   7. Return the onion and cucumber to the skillet, add the soba noodles, and toss for 1 minute to combine the flavors. Taste and adjust with salt if needed.

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   8. Divide among plates and finish with the tahini-lime cream spooned over or served on the side, plus the toasted sesame seeds and chopped fresh cilantro.

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   9. Serve immediately with wedges from the second lime for squeezing over the top to taste.