Beef Satay with Peanut Ginger Noodles

This meal couldn't be quicker and kids love it. I used fresh Udon Noodles. You can find them in the refrigerator case at the grocery store. If you can't find fresh, use ramon noodles. Discard the seasoning packet. Serve this with the cucumber salad below for a delicious weeknight meal.

Serves 4

1 pound skirt steak, cut into thin strips
3 tbsp soy sauce, divided
juice of 2-3 limes
2 tsp sugar, divided
2 inches of fresh ginger, peeled and grated
1/3 cup creamy peanut butter
1/3 cup water
1 clove garlic, finely mince
1/2 tsp chili flakes
salt and pepper
3 7oz packages of fresh Udon Noodles
vegetable oi for the grill
1/2 of an English cucumber, thinly sliced
1 large red bell pepper, seeded, peeled and cut into strips
1/4 cup minced cilantro
4 tbsp seasoned rice vinegar
4 green onions, thinly sliced

In a medium sized bowl, mix together half the lime juice,1 1/2 tbsp of soy sauce, 1 tsp sugar, chili flakes, 1/2 of the minced ginger and the garlic. Add the beef and toss to coat. Set aside. If you want to grill this on the bbq, soak some wooden skewers in water. If using a grill pan, you can skip the skewers, just cut the meat into smaller pieces. In a blender, place the rest of the ginger, peanut butter, water, rest of the lime juice,3/4 tsp sugar and 1 1/2 tbsp of soy sauce. Blend until smooth, pour into a small bowl and set aside. Meanwhile, heat the grill and brush with vegetable oil. Bring a pot of water to a boil, season with salt and cook the noodles according to the package directions,omitting the seasoning packet. Put the meat on the grill, cooking it for 3-4 minutes on each side. Drain the noodles and toss with half of the peanut sauce. Sprinkle half of the cilantro over the noodles. Reserve the rest of the sauce for dipping if desired.
In a bowl toss the cucumber, pepper, green onion with rice vinegar, salt and pepper and the rest of the cilantro.