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Thai Beef Noodle Salad Recipe

Photo by: Taste of Home

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"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."

This recipe is:

Healthy

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8 Servings
Prep: 30 min. + chilling

Ingredients

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon Jif® 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. Yield: 8 servings.

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.

Thai Beef Noodle Salad published in Light & Tasty June/July 2005, p9