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Thai Beef Noodle Salad

Total Time

Prep: 30 min. + chilling


8 servings

"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."


  • 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


  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.

Nutrition 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.

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