1/4 cup Soy sauce
1 tablespoon rice Vinegar
2 tablespoons Asian sesame oil
2 teaspoons granulated Sugar
1 teaspoon freshly grated orange Zest
1 tablespoon Salt
1 14-ounce package buckwheat soba noodles
2 green Onions, including green tops, cut into paper-thin diagonal slices
3/4 cup shredded or matchstick-cut carrot
1/2 Flank Steak with Soy-Honey Marinade, cut into matchstick-size slivers
1. Fill an 8-quart stockpot three-quarters full of water, cover, and bring to a boil. In a large bowl, combine the Soy sauce, Vinegar, sesame oil, Sugar, and orange zest. Stir to combine and dissolve the sugar, then set aside.
2. Add the Salt to the boiling water and cook the noodles until cooked through but still slightly chewy, 6 to 7 minutes. They shouldn't be mushy, but if they have a crunchy, raw center, cook for 1 to 2 minutes longer, and taste again.
3. Drain off about 1 quart of the pasta water, then add about 1 quart of ice-cold water to the pot, stir the noodles, then immediately drain the noodles thoroughly in a colander. Add the noodles to the soy dressing and toss well. Add the green Onions, Carrots, and flank steak. Toss to combine. Taste and adjust the seasoning. Serve immediately.