Asian Beef Noodle Salad

Asian Beef Noodle Salad

KKH3

"This makes seven 1-cup servings."
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Ingredients

40 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 16
  1. 23 Ratings

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Most helpful positive review

We really enjoyed this...my 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...

Most helpful critical review

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 c...

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We really enjoyed this...my 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...

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 to...

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...

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 c...

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...

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 ...

This dish was really good! I will definitely make this again. The only change was I added ginger to the soy sauce. Also, I added white onion to the beef along with soy sauce, chili flakes the sa...

Great change of pace meal, double the dressing!

4/22/2016

I had leftover steak and was looking for a light way to use as leftovers. We sliced the beef into 1/4 inch cubes instead of hamburger. it was delicious. Light and flavorful.

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