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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Asian Beef-Noodle Salad

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.

Cooking Light JULY 2001

  • Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup spinach)
  • Total:25 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 26%
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 10g
  • Carbohydrate: 22.8g
  • Fiber: 2.8g
  • Cholesterol: 32mg
  • Iron: 2.9mg
  • Sodium: 653mg
  • Calcium: 58mg
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Asian Beef-Noodle Salad recipe

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