Instructions

01
Bring a large pot of salted water to a boil. Add udon noodles and cook per package instructions until just tender. Drain, rinse thoroughly under cold water, and set aside in a large bowl.
02
Slice the onion in half, then cut into very thin half-moons. Place in a bowl of ice water to mellow for 10 minutes, then drain.
Herb says
This knocks out the sulfur compounds that make onions aggressive in salads.
03
Blanch green beans in boiling water for 2 minutes, then immediately transfer to ice water. Drain and cut into 2-inch pieces.
04
Using the same water, blanch purple broccoli florets for 1 minute until just tender but still vibrant. Chill in ice water and drain.
05
Pat the steak dry and season generously with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest at room temperature for 10 minutes.
06
Heat a heavy skillet over high heat. Add neutral oil, then sear steak for about 3 minutes per side for medium-rare. Transfer to a plate and rest 8 minutes before slicing thinly across the grain.
Herb says
That rest lets the juices redistribute instead of bleeding out on your cutting board.
07
While steak rests, whisk soy sauce, rice vinegar, sesame oil, sugar, Dijon mustard, and remaining salt and pepper in a small bowl until emulsified.
08
Dice tomatoes into 1/2-inch cubes, discarding watery seeds if desired.
09
In the large bowl with noodles, add drained onions, green beans, broccoli, tomatoes, and most of the vinaigrette. Toss gently to coat.
Herb says
Dress while cold for maximum flavor absorption, warm noodles would slurp up too much and get soggy.
10
Divide noodle salad among four dinner plates. Top with sliced steak, scatter scallions and sesame seeds, and drizzle with remaining vinaigrette.

HERB

Pasta Notte in Tokyo

Ingredients

Instructions