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Thai Beef Noodle Salad

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.'"

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (9)

Rate/Review | 591 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  1. 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.

Footnotes

  • 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by Dude's Mom 
Maybe raw veggies aren't my thing. I think I may boil them a bit next time. I didn't use the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2009 by KPries 
Fabulous flavour, healthy and fresh! As a Type 1 diabetic, I eliminated the pasta and doubled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by DONNA1000 
I was disappointed in this recipe. Rice wine vinegar was definately too stong and it just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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

 
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