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Thai Beef Noodle Salad

 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."
8 ServingsPrep: 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 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

2 of 2

Thai Beef Noodle Salad (continued)

Directions (continued)

  • 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 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.