Beef and Edamame Soba Noodles

Hoisin Beef & Edamame Noodles

12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro

Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.