Pan-Asian Beef & Noodle Salad

Pan-Asian Beef & Noodle Salad

This Asian salad can easily be made ahead and refrigerated. Chilling allows for blending of flavors.

15 min. prep time
5 servings
000 Ratings



1 (8-ounce) can pineapple chunks in juice, drained, reserve juice
2 tablespoons lite soy sauce
2 tablespoons rice vinegar
1/2 teaspoon ground ginger*


1 (3-ounce) package (any flavor) uncooked ramen noodle soup
1/2 pound thinly sliced deli roast beef, cut into thin strips
1/4 cup chopped salted peanuts
1 medium (3/4 cup) cucumber, cut into 2x1/4-inch julienne strips
1 medium (1/3 cup) carrot, sliced diagonally


Combine reserved pineapple juice and all remaining dressing ingredients except pineapple chunks in jar with tight-fitting lid; shake to mix well.

Remove seasoning packet from soup mix. (Reserve seasoning packet for another use.) Break ramen noodles in half; cook according to package directions. Rinse with cold water. Drain well.

Combine pineapple chunks, cooked noodles and all remaining salad ingredients in large bowl. Divide mixture among 5 resealable plastic food bowls. Divide dressing among 5 small (1/2 cup) resealable plastic food containers. Cover containers; refrigerate until serving time.

At serving time, toss 1 container dressing with 1 container salad for each serving. Serve immediately.

*Substitute 1 teaspoon freshly grated gingerroot.

Recipe Tip

Fresh gingerroot is a great alternate to the ground ginger in this noodle salad. Use a ginger grater (found in kitchen specialty stores) or the small holes in a grater to shred fresh gingerroot.

Nutrition Facts (1 serving)

Calories: 210

Fat: 8g

Cholesterol: 25mg

Sodium: 1080mg

Carbohydrates: 21g

Dietary Fiber: 2g

Protein: 14g

Recipe #11705b©2001Land O'Lakes, Inc.

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