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Flank Steak & Somen Noodle Cake Lettuce Cups

Recipe type: Appetizer



2 1⁄2 pounds
Flank Steak
1⁄4 cup
1 teaspoon
Wasabi Oil
1 teaspoon
1 teaspoon
Ground Sumac
1 package
Jansal Valley Somen Noodles
Egg Whites
1 bunch
Scallions (chopped)
1 tablespoon
Black Sesame Seeds
Heads Hydro Boston Lettuce
2 ounces
Mung Bean Sprouts ( rinsed)
Medium Carrots (peeled and julienned)
Avocadoes (thinly sliced)
Limes (cut into wedges)


Combine all marinade ingredients. Marinate flank steak overnight in the refrigerator. Preheat grill. Take flank steak out of the refrigerator and let sit for 15 minutes while grill preheats. Place the steak on the grill, about 5 minutes per side depending on thickness. Take off grill and allow to rest. FOR SOMEN NOODLE CAKES: Bring a pan of salted water to a boil. Cook somen noodles for 2-3 minutes until al dente. Drain and run under cold water. Lay on sheet pan. In a bowl, beat egg whites to firm peaks. Gently mix egg whites, somen noodles, scallions and sesame seeds. Form into flat disks. Pan fry in sesame oil until lightly browned on both sides. TO ASSEMBLE: Place lettuce leaves on a platter. Then proceed to place mung bean sprouts, carrots, and avocado slices inside the leaves. Top with somen noodle cake and then sliced flank steak. Drizzle soy glaze on top and serve, garnished with lime wedges.