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Asian Beef-Noodle Salad

Randy Mayor; Lydia DeGaris-Pursell
Total time 25 mins
Yield 6 servings (serving size: 1 cup beef mixture and 1 cup spinach)
When you're craving lighter Asian fare, turn to this Beef-Noodle Salad featuring classic Asian flavors like teriyaki sauce, sesame oil, chile paste, and ginger.

Ingredients

  • 1 (3.75-ounce) package bean threads (cellophane noodles)
  • 8 ounces sliced deli roast beef, cut lengthwise into thin strips
  • 1 cup snow peas, trimmed and cut lengthwise into thin strips
  • 1/2 cup julienne-cut carrot
  • 1/2 cup low-sodium teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons dark sesame oil
  • 2 teaspoons chile paste with garlic
  • 1/2 teaspoon bottled fresh ground ginger (such as Spice World)
  • 6 cups torn spinach
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 173
  • caloriesfromfat 26 %
  • fat 5 g
  • satfat 1 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 10 g
  • carbohydrate 22.8 g
  • fiber 2.8 g
  • cholesterol 32 mg
  • iron 2.9 mg
  • sodium 653 mg
  • calcium 58 mg

How to Make It

  1. Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.

  2. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.