Asian Beef-Noodle Salad

Asian Beef-Noodle Salad Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

6 servings (serving size: 1 cup beef mixture and 1 cup spinach)

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

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

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.

Note:

July 2001
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