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Thai Beef Noodle Salad

SUBMITTED BY: Patricia Hartmann

"'When I worked as a cook on the ferries that travel between Bellingham, Washington and southeastern Alaska. I served this salad to our passengers and crew, and it always received compliments,' notes Patricia Morgan of Haines, Alaska. 'It's best chilled overnight.'"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1/2 cup reduced-sodium soy sauce
1/2 cup rice wine vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces uncooked spaghetti
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas, thawed
1 cup julienned sweet red pepper
1 cup julienned zucchini
1/2 cup thinly sliced celery
1 pound boneless beef sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds, toasted

DIRECTIONS

For dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

FOOTNOTE

Nutritional Analysis: 1-1/4 cups equals 367 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 880 mg sodium, 36 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

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REVIEWS

Reviewed on Feb. 29, 2008 by ALISATODD

I needed a recipe for some leftover flank steak and this recipe was perfect! I'm not a big... MORE

Reviewed on Feb. 9, 2007 by Wiley

I loved the taste and texture combination of this recipe and as an added bonus it is very fast... MORE

Reviewed on Sep. 15, 2008 by danamulligan

I cooked too many spaghetti noodles one night, so I searched for a recipe in which I could... MORE

Reviewed on Jul. 17, 2008 by PERSEPHONE

I was looking for a new use for zucchini and this was LOVELY. I ended up using ground beef and... MORE

Reviewed on Jul. 8, 2008 by BETSY TUCKER

Yummy! I changed just a few things: added a second cup of broccoli, used red wine vinegar... MORE

Reviewed on Jul. 12, 2007 by DONNA1000

I was disappointed in this recipe. Rice wine vinegar was definately too stong and it just... MORE

Reviewed on Mar. 1, 2007 by Eliza

very good, very quick to make too. I didn't let it sit for 2 hours, but good flavor. The rice... MORE