Show Subscription Form




Thai Beef Noodle Salad Recipe
Thai Beef Noodle Salad Recipe photo by Taste of Home

Thai Beef Noodle Salad Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

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 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

Nutritional Facts

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.

Directions

  1. For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
  2. 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.
  3. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds. Yield: 8 servings.
Originally published as Thai Beef Noodle Salad in Light & Tasty June/July 2005, p9

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Thai Beef Noodle Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 16, 2014

Delicious...I made some substitutions and adjusted the recipe toserve 2. I used sugar snap peas instead of snow peas which are hard to find at my store. Added a bit of sugar to the dressing and let it sit at room temp before serving. A chilled salad didn't sound good to me. Was delicious.

MY REVIEW
Reviewed Aug. 27, 2012

This was certainly a healthy and nutritious meal, but I believe I would prefer it as a hot dish rather than a salad, stir-frying the veggies and meat. I followed the recipe to a T, and chilled like it says. It just left me cold, pardon the pun. But I did enjoy the sauce very much.

MY REVIEW
Reviewed Feb. 20, 2012

Very tasty! Eliminated the zucchini and substituted cucumber. (That's what I had on hand.) Delish!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT