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Oriental Beef and Noodle Salad

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  • 25 min prep time
  • 30 min total time
  • 13 ingredients
  • 14 servings
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Add vegetables, beef and noodles to your family’s Asian flavored dinner! Serve this easy tasty salad made in just 30 minutes.

SALAD

2
(5-oz.) pkg. Japanese curly noodles*
2
lb. deli sliced cooked roast beef, cut into strips
6
cups chopped Chinese (napa) cabbage
3
cups fresh bean sprouts
1
large red bell pepper, cut into thin 1-inch strips
6
green onions, sliced
2
(8-oz.) cans sliced water chestnuts, drained

DRESSING

1/3
cup oil
1/4
cup rice wine vinegar
2
tablespoons sugar
1
tablespoon grated gingerroot
3
tablespoons lite soy sauce
2
garlic cloves, minced

Steps

  • 1 Cook noodles as directed on package. Drain; rinse with cold water. In very large bowl, combine cooked noodles and remaining salad ingredients; mix well.
  • 2 In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently.
  • 1 Cook noodles as directed on package. Drain; rinse with cold water. In very large bowl, combine cooked noodles and remaining salad ingredients; mix well.
  • 2 In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently.

Expert Tips

* Ten ounces of Chinese noodles, ramen noodles (omitting seasoning packet) or fine egg noodles can be substituted for Japanese noodles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
310
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
1g,
1%
),
Cholesterol
60mg
60%;
Sodium
850mg
850%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
50%;
Calcium
4%;
Iron
20%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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