Asian Beef-Noodle Salad

By plilhig

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

Details

Servings 6

Preparation

Step 1

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.