Oriental Beef and Noodle Salad

  • Prep 25 min
  • Total 30 min
  • Ingredients 13
  • Servings 14

Ingredients

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
310
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
1g
5%
Cholesterol
60mg
20%
Sodium
850mg
35%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
20%
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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