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Pan-Asian Beef & Noodle Salad
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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

 *Substitute 1 teaspoon freshly grated gingerroot.

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 4

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

Tip #1

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.

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