Buffalo Bowl Lunch Special

A fifteen minute lunch – crazy good for you – and since it’s a “best served at room temperature” noodle bowl, why not make it ahead and pack for work if you’re not at home for lunch? There’s nothing around for take-out that’s going to compare with the taste and nutrition of this spicy, bursting with flavor sensational meal.

Organic whole grain wheat pasta for noodles – they have the firm bite and taste that can stand up to the spicy, rock-your-noontime-world flavor this dish offers. And buffalo? Call it Bison if you wish, but either way this inexpensive top round cut is perfect here – seared with some spicy grill seasoning to medium rare (don’t cook buffalo beyond medium – it truly changes it’s entire character) and sliced thinly. The organic, no hormone, lean, free-range sweet meat is perfect for the bed of spicy noodles and edamame it rests on. On top are fresh scallions and toasted seasame seeds which rounds out the Asian inspired flavor of this recipe.

Recipe for Spicy Seared Buffalo Steak on Whole Grain Pasta   (Serving for Two):

• 4 Oz. Buffalo (Bison) top round
• 1 teaspoon spicy grill seasoning for buffalo steak (or substitute with salt and pepper to taste)
• 1/4 pound whole grain spaghetti
• 1/4 cup frozen edamame (fresh soybeans)
• 2 chopped scallions
• 2 -3 tablespoons soy sauce
• 1/4 + teaspoon spicy seasame oil (this is usually very spicy – and best kept in the fridge)
• Toasted seasame seeds ( I toast seeds in a batch and then keep in my freezer. Very convenient!)
• Dash cayenne
• Olive oil

Bring salted water to boil for the whole grain spaghetti, and while that’s happening, sear the seasoned buffalo steak to medium-rare. Set that aside to rest while cooking the noodles.

About three minutes after adding the spaghetti to the boiling water, throw in the edamame – they will cook with the pasta and save you from using another pot.

When the pasta is done, drain in a colander and return to the pot.

Add the hot sesame oil, soysauce, cayenne to taste and stir. Correct for salt with some kosher salt or soy sauce. Add some freshly ground black pepper and put some of the noodle-edamame mix onto a plate.

On top, add some thin slices of the medium-rare buffalo, top with chopped scallions, toasted seasame seeds and a dash of soy sauce.