THAI BEEF NOODLE SALAD

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Thai Beef Noodle Salad image

This has such a nice flavor. I got the recipe from Light & Tasty magazine, but they serve the identical dish at the restaurant by where I work.

Provided by SweetySJD

Categories     Spaghetti

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 18

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 spaghetti, uncooked
1 cup broccoli floret
1 cup snow peas
1 cup red pepper, julienned
1 cup zucchini, julienned
1/2 cup celery, thinly sliced
1 lb boneless beef top sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds (optional)

Steps:

  • For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
  • Cook spaghetti; 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 at least 2 hours.
  • Just before serving, sprinkle with sesame seeds, if desired.

Nutrition Facts : Calories 382.6, Fat 17.4, SaturatedFat 4.5, Cholesterol 38, Sodium 794.7, Carbohydrate 37.8, Fiber 2.6, Sugar 3.2, Protein 18.5

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