Thai Beef Noodle Salad Recipe

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

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

Ingredients

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup rice wine 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 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.
Originally published as Thai Beef Noodle Salad in Light & Tasty June/July 2005, p9

Nutritional Facts

1-1/4 cups: 367 calories, 13g fat (2g saturated fat), 50mg cholesterol, 880mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup rice wine 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
  1. 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.
Originally published as Thai Beef Noodle Salad in Light & Tasty June/July 2005, p9

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sdipiazza User ID: 2106899 138266
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
gizmogal User ID: 5394572 60807
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
beachsquirrel User ID: 5911332 206483
Reviewed Feb. 20, 2012

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

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