This recipe is ready in 30 minutes and serves 4. Eating Well magazine

8 ounces soba noodles or whole-wheat spaghetti
3 Tablespoons lime juice
3 T Hoisin sauce
1-2 t chile/garlic sauce (or to taste)
1 t cornstarch
2 t toasted sesame oil
8 oz flank steak, fat removed, thinly sliced on an angle
1 red bell pepper, thinly sliced
1 10-ounce pkg frozen, shelled edamame(2 cups), thawed
1 T minced fresh ginger
1/2 cup chopped fresh cilantro

1. Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until just tender, or according to pkg directions. Drain.

2. Meanwhile, whisk lime juice, hoisin sauce and chile/garlic sauce with cornstarch in a small bowl.

3. 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. 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 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 and top with cilantro. Serves 4. Time to table is 30 minutes.