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Asian Beef Noodle Salad

Makes 4 (1 cup each) servings Salad

Total Time: 30 minutes

Ingredients

  • 4 - ounces dry spaghetti pasta, uncooked

  • 1/4 - cup Orange Ginger Stir Fry Sauce-Marinade

  • 2 - Tablespoons distilled white vinegar

  • 1/2 - cup diagonally sliced green onions

  • 1/2 - cup shredded carrot

  • 1 - medium red bell pepper, seeded and cut into thin strips

  • 1/2 - pound beef flank steak, thinly sliced across the grain

  • 1/4 - teaspoon salt

  • 1/4 - teaspoon ground black pepper

  • Original No-Stick Cooking Spray

  • 1/4 - cup Rice Noodles Chopped

  • fresh cilantro, optional

Directions
  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
    In a large bowl, whisk together stir fry sauce and vinegar. Add green onions, carrots, bell pepper and cooked pasta. Set aside.

  2. Season steak with salt and black pepper. Spray 12-inch skillet with cooking spray. Heat over high heat until hot. Add beef; cook and stir about for 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.

  3. Add beef to pasta mixture. Toss to coat ingredients evenly with sauce mixture. Top salad with rice noodles and cilantro, if desired. Serve at room temperature. Refrigerate leftovers.

Alanís Kitchen Tips

  • No time to shred and dice your own vegetables? For convenience, purchase bagged shredded carrots and precut vegetables from the salad bar section.

  • For a vegetarian version, substitute 1 cup cooked edamame for the beef.

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