"This makes seven 1-cup servings." — KKH3
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shredded Napa cabbage
1 1/2 cups
sliced green onions
red wine vinegar
red pepper flakes
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!
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
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!
*Giving rating even though I made some changes*
Im tired of the same old stuff so I googled pasta and hamburger recipes...ended up choosing this. Made tonight. We couldnt decide if we liked it or not! I did double hamburger, used a whole pound of shells, and doubled sauce. Bought angel hair shredded cabbage(green;no nappa) and pre-grated carrots(cut down on prep). Totally reminded me of the filling in an egg-roll. If I make again I will make sure to drain burger really well; it was a little greasy. Definitely different. Maybe I should have followed to a T?!
I will make this again with all kinds of little tweaks! I made this with fresh shredded zucchini in place of cabbage and added some thinly sliced yellow bell pepper which complimented the tang in the dressing. I doubled everything, the mild flavor was so yummy, thanks!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Beef Noodle Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 89
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