Asian Beef Noodle Salad Recipe -
Asian Beef Noodle Salad Recipe
  • READY IN 40 mins

Asian Beef Noodle Salad

Recipe by  

"This makes seven 1-cup servings."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
  4. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2014

We really enjoyed 1.5 & 2.5 year olds gobbled it up! I did cook the shredded carrots a bit once the beef was browned and let the hot beef mixture wilt the cabbage a bit before serving to make it more kid friendly. Will add some broccoli slaw to the mix next time to up the veggie factor. Served with some homemade gyoza. Definitely going into the regular rotation.

Most Helpful Critical Review
Jul 24, 2013

The dressing is great! Switched out the ground beef for barbequed chicken marinaded in the dressing, by doubling the dressing and letting the chicken marinade for 1 hour. Added red pepper for color and extra crunch. Instead of pepper pepper flakes used sciracha

Jul 02, 2014

Dressing recipe gets 45 stars. I have made up a jar of it in the fridge. We did not care for this with the ground beef, but I as inspired by the ingredients to put something else together. I too used Napa Cabbage. I also used shredded carrots and a small bag of Brocolli Slaw mix from the grocery. I shredded a whole head of cabbage, a whole head of iceberg, added 2 large shredded carrots, and the whole bag of brocolli slaw. I put all of this in a huge Tupperware bowl and tossed it. That way it's ready to grab and put in a bowl for dinner or to take in a smaller covered bowl for lunches. Do not add the dressing til you are ready to eat it! I had angel hair pasta, so cooked some of that, ran under cold water and added to the salad at serving time along w/ sliced deli rare roast beef. Also dropped on 1/2 oz sliced almonds and dried cranberries last night for dinner. Having it again tonite with mandarine oranges. IT's AWESOME not to have to cook and this is the first main dish salad that hubby (midwest meat-eater) actually complimented me on. Adding to the regular weekly menue for the summer in Phoenix!

Jun 04, 2013

I had some ground beef that I wanted to use up when I came across this recipe. I'm glad I did because it was really good! I couldn't find napa cabbage at my local grocery store so I used the pre shredded cole slaw mix. It worked great but when I can find napa, I will try that. Only thing I wasn't sure of was if it was to be served cold or hot. I know, it's a salad but I tried it both ways and liked them both. I will make this again soon! Thx KKH3!

Jun 07, 2013

I think the dressing deserves 5 stars.....yum! I had some leftover grilled london broil slices I needed to use, so I used that instead of the ground beef (cut into small pieces). I also used a whole pound of pasta. Because of the extra pasta, I had to double the dressing (except I only used 1/2 tsp. red pepper flakes). Wow. That dressing is addictive. I think any Asian noodle dish with this dressing would be wonderful. The salad itself is adaptable, I think, although I did enjoy the Napa cabbage, carrot, and green onion mix. Will definitely use this again, maybe with chicken sometime, too.

May 28, 2013

This was great! I followed the recipe exactly, and it was just what I was looking for. We love the classic asian cabbage salad but wanted something along the same lines, but different. This had that tangy fresh crunch of the cabbage, but the beef and pasta gave it a chewy and hearty texture. I used a cole slaw mix for the cabbage and carrot combo, which made the recipe very easy. Great for a summer evening, we will definitely make this again- thanks for the recipe!

May 03, 2015

This was a light and cool meal for a warm day, as I let the meat and noodles cool before adding everything together. As others have said, the dressing is great! I used ground turkey, as I usually do for every recipe calling for ground beef, and seasoned it with about 1/4 cup of chili garlic sauce while it cooked--yum! I also used about 4 ounces of cooked, broken soba noodles instead of the shell pasta. I will probably make this again, but I would make a bit more dressing next time.

Apr 22, 2015

Pretty darn good!! Super easy and something different to eat. I added Asian mustard to my dressing, which gave it a little kick. Definitely double the dressing recipe when preparing. It was even good the next day since the cabbage was thick enough to withstand the dressing; just give it a toss. I used the napa cabbage, but I think regular green cabbage would work too. Perhaps next time I'll use flank steak... Cold ground beef was a little strange, but totally doable.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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