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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:
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(7)
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PREP TIME
30 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
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
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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
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ALISATODD
Feb. 29, 2008
I needed a recipe for some leftover flank steak and this recipe was perfect! I'm not a big fan of cayenne pepper and I had read what some of the other reviewers said about too much rice vinegar. I added all the other ingredients to the blender and then added the vinegar and cayenne to my taste and it came out wonderful! I also used a little less of the the ground ginger. I will definitely be using this more often! Thanks!
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1 user found this review helpful
I needed a recipe for some leftover flank steak and this recipe was perfect! I'm not a big...
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Reviewed on Feb. 9, 2007 by
Wiley
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Wiley
Feb. 9, 2007
I loved the taste and texture combination of this recipe and as an added bonus it is very fast and easy to prepare. If you are quick with a knife then the recipe will only take as long as it takes to cook the spaghetti so get the water heating up for it 1st thing. I didn't have any reduced-sodium soy sauce on hand so I used regular soy sauce and simply omitted the 3/4 teaspoon salt and it turned out just right for our taste. Thanks for the recipe Patricia!
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1 user found this review helpful
I loved the taste and texture combination of this recipe and as an added bonus it is very fast...
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Reviewed on Sep. 15, 2008 by danamulligan
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danamulligan
Sep. 15, 2008
I cooked too many spaghetti noodles one night, so I searched for a recipe in which I could serve them again without my family feeling like they were getting leftovers. They loved this! Even better, I loved the fact that I didn't have to toss out the noodles.
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I cooked too many spaghetti noodles one night, so I searched for a recipe in which I could...
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Reviewed on Jul. 17, 2008 by
PERSEPHONE
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PERSEPHONE
Jul. 17, 2008
I was looking for a new use for zucchini and this was LOVELY. I ended up using ground beef and the flavour was good. Although I think my husband and I would have preferred the beef strips, our toddler ate the beef bits (success!). I quickly blanched my broccoli with the pasta and used the hot noodles and beef to slightly steam the rest of the vegetables. Next time I will add more vegetables.
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I was looking for a new use for zucchini and this was LOVELY. I ended up using ground beef and...
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Reviewed on Jul. 8, 2008 by BETSY TUCKER
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BETSY TUCKER
Jul. 8, 2008
Yummy! I changed just a few things: added a second cup of broccoli, used red wine vinegar instead of rice white wine vinegar and used soba noodles instead of spaghetti noodles, and I did not use all of the dressing. I only lightly coated the salad. The dressing was not too vinegar-y as others have commented on. This could be due to the swap in vinegars or because I did not pour all of the dressing on. Will be making often.
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Yummy! I changed just a few things: added a second cup of broccoli, used red wine vinegar...
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Reviewed on Jul. 12, 2007 by
DONNA1000
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DONNA1000
Jul. 12, 2007
I was disappointed in this recipe. Rice wine vinegar was definately too stong and it just lacked something. I love Thai food but this needed more than just "tweaking" in my opinion.
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I was disappointed in this recipe. Rice wine vinegar was definately too stong and it just...
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Reviewed on Mar. 1, 2007 by
Eliza
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Eliza
Mar. 1, 2007
very good, very quick to make too. I didn't let it sit for 2 hours, but good flavor. The rice wine vinegar may have been too strong. But worth making and playing with to "tweek" it to your taste buds!!
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very good, very quick to make too. I didn't let it sit for 2 hours, but good flavor. The rice...
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