Pan-Asian Beef & Noodle Salad

Pan-Asian Beef & Noodle Salad
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This Asian salad can easily be made ahead and refrigerated. Chilling allows for blending of flavors.
15 min
Prep Time
15 min
Total Time
5 servings

Ingredients

Dressing

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*

Salad

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
 
*Substitute 1 teaspoon freshly grated gingerroot.

Directions

  1. Combine reserved pineapple juice and all remaining dressing ingredients except pineapple chunks in jar with tight-fitting lid; shake to mix well.
  2. 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.
  3. 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.
  4. At serving time, toss 1 container dressing with 1 container salad for each serving. Serve immediately.

Recipe Tips

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
Cholesterol
25mg
Carbohydrates
21g
Protein
14g
Fat
8g
Sodium
1080mg
Dietary Fiber
2g

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