Do-ahead soba noodles with beef make dinner a breeze

Soba noodles run hot or cold in this entree salad that brings Asian flavors of ginger and soy and hoisin sauces to fresh tomatoes, snow peas and seared beef. As a main dish salad, it’s hard to beat, especially since you could make it ahead and serve quickly for post-work dinner. And how about a glass of wine with that? From a crisp Austrian white to medium-bodied French and Italians, we have choices for you:

Make this: Beef-Soba Noodle Salad

Cook 8 ounces soba noodles according to package directions; drain. Meanwhile, heat 2 tablespoons peanut oil in a skillet over medium. Add 4 green onions, chopped; 2 cloves garlic, minced; and 1 teaspoon minced ginger; cook until fragrant. Add 1 beef strip steak (about 8 ounces), cut into strips; cook, about 4 minutes. Add 2 tablespoons each soy sauce and hoisin sauce; 16 cherry tomatoes, halved; and 1/4 pound snow peas; cook, stirring, until vegetables soften. Remove from heat; stir in 2 tablespoons chopped basil. Toss mixture with noodles. Serve warm or cold over salad greens; top with chopped peanuts. Makes: 4 servings

Drink this

Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:

2014 Prager Gruner Veltliner Federspiel Hinter der Berg, Wachau, Austria: Red wine seems logical here, but this gruner veltliner has flavors of limes and lemons, under-ripe peach, white flowers, green apple, watercress, radish, white pepper, chives and tarragon — all will complement the dish well. White pepper and radish notes will match the ginger and garlic in the dish, and the wine’s green herbs will blend nicely with the basil and green onion.

2011 Domaine Couly-Dutheil Chinon La Baronnie Madeleine, Loire Valley, France: This cabernet franc wine shows flavors of raspberry, plum, currants, game, green pepper, tobacco and savory green herbs, plus a little smoke. The wine has a medium body with fairly soft tannins, and its green undertones will complement the green onions and snow peas in the dish, while the smoky and gamy components will pair well with the beef.

2013 Isole e Olena Chianti Classico, Tuscany, Italy: This sangiovese-dominated blend has flavors of strawberries, sour cherry, raspberries, citrus, dried red flowers, Italian herbs, tomato leaf, nutmeg and anise. The palate is light and refreshing while still having a nice structure and an earthy, mineral finish. Even though the wine is dry, its red fruits give it a sweet sensation that will complement the buckwheat noodle, hoisin sauce and tomato.