THAI BEEF NOODLE SALAD
"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."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 367 calories, Fat 13g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 880mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
THAI BEEF NOODLE SALAD
This has such a nice flavor. I got the recipe from Light & Tasty magazine, but they serve the identical dish at the restaurant by where I work.
Provided by SweetySJD
Categories Spaghetti
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
- Cook spaghetti; 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 at least 2 hours.
- Just before serving, sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 382.6, Fat 17.4, SaturatedFat 4.5, Cholesterol 38, Sodium 794.7, Carbohydrate 37.8, Fiber 2.6, Sugar 3.2, Protein 18.5
GRILLED THAI BEEF-NOODLE SALAD
A peanutty dressing turns tender flank steak and rice stick noodles into a tempting entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
- In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
- Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
- Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
- Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
- In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 8 g, TransFat 0 g
THAI BEEF AND NOODLE SALAD
Steps:
- 1. Make hot and sour dressing - combine ingredients in screw-top jar; shake well 2. Cook beef on heated oiled grill plate until browned and cooked as desired. Cover; stand 10 minutes. Slice beef thinly 3. Meanwhile, combine cucmber, sprouts, onion, coriander, mint and lime leaves in large bowl 4. Heat oil in wok or large saucepan; deep-fry noodles, in batches, until puffed and browned lightly. Drain on absorbent paper. 5. Add beef and dressing to salad in bowl; toss gently to combine. Divide noodles among serving plates; top with beef salad.
THAI BEEF NOODLE SALAD
Number Of Ingredients 12
Steps:
- Instructions Cook noodles according to package instructions. Drain, rinse and set aside to cool. In a bowl whisk together lime juice, water, sugar, hot and fish sauce. Add cucumber, onion, peppers, and noodles and allow to marinate while making steak. Cook steak and slice thinly across the grain. Divide noodle mixture and steak into 4 bowls, then top with cilantro.
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