Asian Beef-Noodle Salad

Total time: 25 minutes

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup spinach)

Ingredients

• 1  (3.75-ounce) package bean threads (cellophane noodles)
• 8  ounces  sliced deli roast beef, cut lengthwise into thin strips
• 1  cup  snow peas, trimmed and cut lengthwise into thin strips
• 1/2  cup  julienne-cut carrot
• 1/2  cup  low-sodium teriyaki sauce
• 2  tablespoons  lime juice
• 2  teaspoons  dark sesame oil
• 2  teaspoons  chile paste with garlic
• 1/2  teaspoon  bottled fresh ground ginger (such as Spice World)
• 6  cups  torn spinach
• 1/4  cup  chopped fresh cilantro

Preparation

Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.

Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.

Nutritional Information

Calories:

173 (26% from fat)

Fat:

5g (sat 1g,mono 1.5g,poly 0.8g)

Protein:

10g

Carbohydrate:

22.8g

Fiber:

2.8g

Cholesterol:

32mg

Iron:

2.9mg

Sodium:

653mg

Calcium:

58mg